Protein-rich pasta blended with green peas, spinach, basil, and creamy notes for a fresh, vibrant dish.
# Ingredient List:
→ 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 alternative)
10 - 1 oz grated Parmesan cheese (or nutritional yeast)
11 - 1/2 tsp fine sea salt
12 - 1/4 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta according to package instructions until al dente. Reserve 3.4 fl oz of the pasta cooking water, then drain and set the pasta aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
03 - Add the frozen peas and baby spinach to the skillet. Cook while stirring for 2 to 3 minutes until the peas are heated through and the spinach has wilted.
04 - Transfer the pea and spinach mixture to a blender. Add fresh basil leaves, vegetable broth, Greek yogurt, Parmesan cheese, sea salt, black pepper, red pepper flakes, and the remaining olive oil. Blend until smooth and creamy. Adjust consistency by adding reserved pasta water as needed.
05 - Return the drained pasta to the pot. Pour the green sauce over the pasta and gently toss to coat evenly. Warm over low heat if necessary.
06 - Divide into serving bowls and garnish with lemon zest, toasted pine nuts, and an extra sprinkle of Parmesan cheese or nutritional yeast.
