1. In small saucepan set over medium-high heat, bring Ripple Original, garlic, salt, pepper and chili flakes to simmer. Cook for 2 or 3 minutes or until slightly thickened; let cool.
2. Meanwhile, place fingerling potatoes in saucepan; add enough cold water to cover. Cover and bring to boil; reduce heat and simmer for 13 to 15 minutes or until tender. Drain and let cool.
3. Transfer Ripple mixture to blender. Add peas, olive oil, vinegar, lemon juice and mustard; blend until coarsely puréed.
4. In large bowl, toss together potatoes, pea purée, sun-dried tomatoes and basil. Cover and refrigerate for 2 hours. Just before serving, top with pea shoots.

TIPS

Substitute arugula for pea shoots if desired.