Capellini with Sugar Snap Peas, Asparagus, and Sake Alfredo
- 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.
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.