Spring Pea Dip Gets New Life

5 07 2011

The Spring Pea dip from this weekend’s party was a huge hit! And for an extra bite of info that This Girl learned: it’s even better when it sits for a day! Of course I was tempted to take some of the leftover dip for lunch, but the consistency and taste was too good I had to challenge myself to make it into something even better for dinner tonight! And so I did 🙂

Extra Spring Pea Dip = Great Spring Pea Pasta Sauce

Here’s how I did it:

  • 1 lb pasta, whatever kind you like or have on hand
  • Some of the starchy cooking liquid, about 1 cup or so
  • 1 tbsp or so of olive oil
  • 2 cups chopped veggies – I had red onion, eggplant, zucchini and squash so that’s what I used
  • Kosher salt
  • Feta cheese
  • Fresh herb, any you have will be great as a garnish

Take your leftover dip out of the fridge and let it sit at room temp while you work. Cook pasta in salted water according to the package. While the pasta is cooking, heat olive oil in a skillet and saute your veggies over medium-high heat. Season with salt to taste. Strain the pasta when it’s done, making sure to reserve some of the cooking liquid. Add the pasta back in your pot and mix with the dip and cooking liquid. The heat of the pasta and cooking liquid will help warm the sauce so don’t heat it separately. Next mix in the veggies. Garnish with crumbled feta cheese and fresh chopped herb just before serving.

Because I had quite a bit of dip leftover I was able to use nearly the whole pound of pasta. To be sure you have enough, mix a little pasta and dip at a time until your dip is all used to ensure you have a nice coating of sauce. You can always store leftover cooked pasta in the fridge and make it into a pasta salad the next day for lunch.



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