Easiest Way to Make Perfect Sophie's creamy pea and asparagus envelopes

Sophie's creamy pea and asparagus envelopes. This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce. Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely.

Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too. This recipe for creamy spaghetti with leeks, peas and asparagus is the perfect spring pasta dish. You can cook Sophie's creamy pea and asparagus envelopes using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Sophie's creamy pea and asparagus envelopes

1. Prepare of filling.
2. Prepare 1 pinch of of salt.
3. You need 1/2 cup of peas.
4. You need 1/2 cup of asparagus.
5. You need 1/2 cup of broccoli.
6. Prepare 1 cup of vegetable stock.
7. You need 1 tsp of garlic.
8. You need 100 grams of quark or cream cheese.
9. It's of rest.
10. Prepare 1 of spring roll wrappers.
11. You need 1 tbsp of corn flour.
12. Prepare 1 of egg.

It's dairy-free, yet rich, creamy, and delicious! Chop off the tough ends of the asparagus and discard. Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

Sophie's creamy pea and asparagus envelopes instructions

1. Chop your vegetables and boil in your stock for approximately 10-15 minutes, or until soft..
2. Drain, and blend on a pulse setting - you can choose to make it smooth if you wish, but I like to keep a few bits of veg bigger..
3. Add your cream cheese/quark, garlic and salt. Taste test and add more if you feel it needs it..
4. In another bowl, mix your egg and corn flour..
5. Take a spring roll wrapper and cut into quarters. Stick two of your quarters together using egg mixture. Add a layer of egg mixture to the edges of your squares..
6. Add a spoonful of mix to the centre of your squares, and fold in half so you are left with triangles with your mix sealed in the middle..
7. On top of the lump mixture, add a layer of egg mixture. Fold in either the left or right corner..
8. Add some more egg mix into that, and fold the other corner in..
9. Put egg mixture all over the top and fold the top corner down. Voila! you have an envelope..
10. Repeat until you have enough envelopes, and allow egg to dry..
11. Now, you can either boil them in salted water for 1 minute like I did, or steam them for 5-7 minutes (I don't have a steamer, but this is the "proper"way to do it)..
12. Serve however you like! I have mine with a little olive oil, sea salt and parmesan, but it would be great with a tomato sauce too..
13. Enjoy!.

Considering peas and asparagus aren't always my go to vegetable of choice, I will definitely be making this again. Simple recipe with healthy ingredients and nice flavoring, great. Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce. This pasta recipe from Gino D'Acampo will become a firm favourite. Use a potato peeler to scrape the asparagus stalks, discarding the woody ends.

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