This time of year, my favorite farmer’s market find is spring onions. These young onions are shaped similar to scallions and have a sweet, mild flavor that adds just a tad of sharpness. Every spring I make some variation of a spring onion pasta dish and it is always an instant favorite. My husband and I usually eat this pasta dish throughout the spring until the weather gets hot, and these yummy onions are no longer available. This year, I used the onions in my back yard, leeks, and some sweet frozen peas to make a Sunshine Burger variation of our favorite pasta. The Garden Herb Sunshine Burger makes this dish a true ode to spring by adding a fresh herb flavor that reminds me of the tender herbs sprouting up in planter boxes everywhere. By toasting the Sunshine Burger crumbles, the burger takes on a more bread crumb like consistency and adds a nice texture to the dish. In addition to being delicious, this meal comes together quickly (even faster if you do the chopping the night before), which will give you some time to be outside during beautiful spring days!
This recipe serves 4.
4 cloves garlic, minced
2 Tbs olive oil
3 leeks, trimmed, rinsed, and chopped into half-moons
3 spring onions (about 1 bunch), trimmed, rinsed, and chopped into half-moons
½ tsp salt, plus more to taste
1 cup frozen peas
¼ tsp garlic powder, plus more to taste
¼ tsp red pepper flakes, plus more to taste
8 oz Tinkyada Brown Rice Spaghetti, cooked and rinsed per package instructions
1 package Garden Herb Sunshine Burger, defrosted per package instructions
Chopped cashews for garnish
Over medium heat, cook the garlic in the olive oil until the garlic is fragrant. Add the leeks, onion, and ½ tsp of salt to the pan and sauté until the onions and leeks become soft (about 5 minutes). When the onions and leeks are the desired texture, add the frozen peas to the pan with all of the remaining seasonings. Continue cooking the mixture until the peas are completely cooked through and warm. Turn the heat to low and add the cooked pasta to the pan. Toss the pasta with the onion, leek, and pea mixture until well combined. Add additional salt and seasoning to taste, as desired. Remove from the heat and set the pasta aside.
In a separate pan, dry sauté the crumbled Sunshine Burger until the crumbles become slightly toasted and crispy.
Top each portioned plate of pasta with the toasted crumbles and cashews, and enjoy!