Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.see more from this author
I think the author would cook the peas, frozen or fresh, before tossing them with the cooked pasta, asparagus and parsley. That’s what I intend to do. Good simple recipe!
Question concerning peas…fresh or frozen, do I cook them?
Did anyone ever reply to this comment because I have the same question.