Around this time of year, I start to get really psyched about spring produce, but I always expect it to arrive before it actually does. I think “Oh, March is when spring starts, which means warm weather and veggies abound!” But in reality, there’s still snow on the ground and I’m still stuck with winter squash for at least a few more weeks.
That’s why I like recipes like this. It’s deceptively springy. On the one hand, it’s packed with veggies like peas, artichoke hearts, and mushrooms, all in a light creamy sauce. So springy! On the other hand, I used frozen peas and artichoke hearts, mushrooms are pretty readily available all year long, and so is packaged pesto. I could really make this dish any time of year…it just happens to feel springy because of the ingredients I picked and its bright, bold flavor. Peas and artichoke hearts are perfect, because, quite conveniently, these veggies are pretty darn good when you buy them frozen.
I went with a creamy sauce, because it really is still cold out, so I’m still in the mood for comfort food. I just made the sauce a bit lighter than I might have back in January. I used Silk Unsweetened Cashewmilk for the base because it’s smooth and creamy, but not too heavy. It’s also got a nice neutral flavor that’s not too sweet, so it’s perfect for savory dishes like this one. Using prepared pesto to flavor the sauce keeps things simple—it packs a ton of flavor, so you don’t have to worry about adding a million different seasonings. The one additional seasoning I do recommend is some miso paste, which adds some saltiness and just a touch of savory flavor.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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