Capellini with Sugar Snap Peas, Asparagus, and Sake Alfredo / by Adriana Marino


  • 16 oz package of capellini pasta
  • 2 tbsp olive oil
  • 2 cups sugar snap peas
  • sea salt
  • 1 bunch asparagus, destemmed and sliced in half horizontally

For Sake Alfredo Sauce:

  • 1/4 cup olive oil
  • 1/4 cup all-purpose or rice flour
  • 2 1/2 cups soy or almond milk
  • 1/4 cup TY KU Sake Silver Premium Junmai
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tsp salt or to taste
  • 1/4 tsp black pepper
  • ½ tsp nutmeg
  • fennel fronds, basil, parsley, or other fresh herbs for garnish (optional)

To make Sake Alfredo Sauce:

In a medium saucepan, heat the olive oil over medium-low heat. Add the flour and stir until smooth. Cook over medium heat about 6–7 minutes until fragrant.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the oil mixture 1 cup at a time, whisking continuously until very smooth.

Bring to a boil. Cook 10 minutes, stirring constantly, until thickened, then remove from heat.

Stir in sake, lemon juice, salt, pepper, and nutmeg. Set aside until ready to use.

To make pasta:

Cook pasta according to directions. Drain and run under cold water until completely chilled.

In a medium sauté pan over high heat, add 1 tbsp olive oil, snap peas, and a pinch of salt for 2–3 minutes, tossing occasionally until bright green and slightly tender.

In same pan, add 1 tbsp olive oil, asparagus, and a pinch of salt for 2–3 minutes, stirring occasionally until bright green and slightly browned.

To serve:

In large pot, heat sake alfredo sauce. When just starting to bubble, add capellini and toss until evenly mixed. Serve on plate and top with snap peas, asparagus, and optional garnish.