Title: Green Pea Sauce for Pasta
Categories: Kerr
Yield: 4 servings

1 ts Light oil with a dash of
-toasted sesame
; oil
1 tb Fresh ginger root; very
-finely chopped
1 Leek; thinly sliced
3 c Vegetable stock
1/2 c Loosely packed dill
3 c Frozen peas
2 tb Cornflour mixed with 4tbsp
-water
1/4 ts Salt
1 pn Cayenne pepper

Pour the oil into a medium preheated saucepan over medium high heat and
cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until
wilted. Stir in the stock and dill and bring to a boil. Add the peas and
bring back to the boil.

Remove from the heat. Pour into a blender and puree until smooth - about 5
minutes. Add the cornflour slurry, return to the heat and stir until
thickened - about 1 minute.

To serve, add salt and cayenne, and toss with your pasta of choice.

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