A great pasta dish that can be whipped up in no time. 


  • 500g your choice of dried or fresh pasta

  • Pea puree sauce (about 4 portions)

  • 500g Green Peas              

  • 100g Water                          

  • 100g Grated parmesan   

  • 100g Confit garlic            

  • 1 tbsp Lemon juice               

  • Salt and pepper to taste

  • Blanched broccolini (4 portions)

  • 16 Broccolini pieces    

  • Olive oil

  • 50ml White wine 


  • Pea puree sauce:

  • 1.

    Cook peas in simmering water with pinch of sugar and allow to cool down.

  • 2.

    Put peas and water into a blender.

  • 3.

    Add parmesan and confit garlic.

  • 4.

    Add lemon juice, salt and pepper

  • 5.

    Sieve mixture to make a smooth texture.

  • Blanched broccolini:

  • 1.

    Prepare boiled water with salt. (Salt makes broccolini more green)

  • 2.

    Prepare ice water.

  • 3.

    Cook broccolini for a couple of minutes in boiled water.

  • 4.

    Immediately put broccolini into the ice water bath to blanch.

  • 5.

    Once cooled, remove and cut broccolini stems as 2cm (leave 5cm stem of head).

  • Pasta:

  • 1.

    Prepare boiled water with 4g of salt per 1 litre of water.

  • 2.

    Cook pasta for 10 minutes (dried pasta) or 5 minutes (fresh pasta).

  • 3.

    At the same time, start to make pasta sauce.

  • 4.

    Put just enough olive oil into the pan to sauté.

  • 5.

    Sauté broccolini stems and heads.

  • 6.

    Add white wine carefully. Oil may explode/ignite if pan is too hot and wine isn’t added carefully.  If uncomfortable with this step, simply skip this step: do not add liquid at this stage.

  • 7.

    Add 20 tbsp of pea puree (for 4 portions).

  • 8.

    If sauce is too dry, add some water.

  • 9.

    After pasta is cooked, put pasta into the sauce with a little amount of pasta water.

  • 10.

    Let pasta simmer for 1 minute. Be careful as the pasta will want to stick to the pan.

  • 11.

    When you see the pasta texture is sticky, it’s time to serve.

  • 12.

    12. Garnish with some grated, salted ricotta or parmesan.


Exclusive recipe from Agostinis reastaurant located in East Hotel, Canberra. 

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