A vibrant pasta with green peas, spinach, creamy sauce, and toasted pine nuts for a fresh, protein-rich meal.
# What Goes In:
→ Pasta
01 - 12.3 oz protein pasta (chickpea, lentil-based, or whole wheat)
→ Green Sauce
02 - 7 oz frozen green peas
03 - 3.5 oz baby spinach leaves
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1 oz fresh basil leaves
07 - 2 tbsp extra-virgin olive oil
08 - 1/4 cup low-sodium vegetable broth or water
09 - 2.8 oz Greek yogurt (or plant-based yogurt for vegan option)
10 - 1 oz grated Parmesan cheese (or nutritional yeast for vegan)
11 - ½ tsp fine sea salt
12 - ¼ tsp freshly ground black pepper
13 - Pinch of red pepper flakes (optional)
→ Topping
14 - Zest of 1 lemon
15 - 0.7 oz toasted pine nuts (optional)
16 - Extra Parmesan or nutritional yeast
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta according to package directions until al dente. Reserve 3.4 fl oz of pasta cooking water, then drain and set pasta aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add shallot and garlic; sauté for 2 to 3 minutes until fragrant and translucent.
03 - Add frozen peas and spinach to the skillet. Stir and cook for 2 to 3 minutes until peas are heated through and spinach wilts.
04 - Transfer pea and spinach mixture to a blender. Add basil, vegetable broth, Greek yogurt, Parmesan, salt, black pepper, red pepper flakes, and remaining olive oil. Blend until smooth and creamy. Adjust consistency with reserved pasta water as needed.
05 - Return pasta to the pot. Pour green sauce over pasta and gently toss to coat. Warm over low heat if necessary.
06 - Serve pasta in bowls topped with lemon zest, toasted pine nuts, and additional Parmesan or nutritional yeast as desired.
