Mizuna and Pea Pasta
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 5
  • 225 g pasta of your choice (1/2 bag of 500g)
  • A jar of your favourite tomato sauce (optional and/or feel free to make it yourself)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/2 onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups shelled fresh or frozen English peas (defrost peas if frozen)
  • 1/4-1/2 of kohlrabi bulb, cut into thin matchsticks
  • 1 bunch mizuna
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • OPTIONAL: 1/2 cup crumbled tofu lightly seasoned with salt and a sprinkle of lemon juice (or feta cheese, plus more for topping)
  1. Set a large pot of lightly salted water over high heat and bring to a boil. Add the pasta and cook, according to package directions, until al dente. Carefully scoop out 1/2 cup of the pasta water and reserve. Drain the pasta.
  2. OPTIONAL: In a small saucepan, warm up your favourite tomato sauce. When warm, turn off heat and set aside.
  3. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the garlic and peas and kohlrabi and cook, stirring occasionally, for 3 minutes. If you’re using fresh peas, they should turn bright green.
  4. Reduce heat to medium-low and add the cooked pasta along with the 1/2 cup of pasta water. Add the mizuna, crushed red pepper flakes, lemon zest, lemon juice, and, if using, tofu (or feta cheese) and stir to combine. Cook, stirring occasionally, until mizuna begins to wilt, 1-2 minutes.
  5. Remove pan from heat. Season to taste with salt and pepper and drizzle with a little olive oil. If using, add tomato sauce. Mix and serve.
FEATURING: Mizuna, onion, garlic, tomatoes (or tomato sauce). A simple recipe that you can make with or without tomato sauce.