Contemporary spring peas name for a easy dish that showcases the inexperienced, candy great thing about considered one of nature’s finest greens. And nothing is best than pasta as a backdrop for highlighting these earthy peas. This vegan, gluten-free Lemony Backyard Peas with Pasta dish could be ready in beneath 20 minutes with solely 6 substances (not together with pantry staples). It’s as fairly to have a look at as it’s mild and scrumptious. You may simply use frozen peas for this recipe too if contemporary peas should not out there. The heartbeat pasta is a gluten-free possibility that additionally supplies a hearty dose of protein to this meal. However be happy to swap it out for an additional kind of pasta. The leftovers are great the subsequent day too!

Watch Sharon make this recipe in her Instagram Stay Plant-Based mostly Cooking Present right here.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart strong coronary heart strong icon

Lemony Backyard Peas with Pasta



  • Creator:
    The Plant-Powered Dietitian


  • Complete Time:
    20 minutes


  • Yield:
    4 servings 1x


  • Weight-reduction plan:
    Vegan

Description

This Lemony Backyard Peas with Pasta dish could be ready in beneath 20 minutes with solely 6 substances, and it’s the right recipe to indicate case the great thing about contemporary (or frozen) peas.


  • 8 ounces pulse pasta (i.e., chickpea, lentil or bean)
  • 3 tablespoons further virgin olive oil
  • 2 cups shelled contemporary inexperienced peas (might use frozen, thawed)
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons pine nuts
  • 1 massive lemon, juice and zest
  • Salt and pepper, to style


Directions

  1. Cook dinner pasta in boiling water, in line with package deal instructions, simply till al dente. Drain and put aside.
  2. Whereas the pasta is cooking, warmth olive oil in a big sauté pan or skillet.
  3. Add peas, mushrooms, and garlic, and sauté for two minutes.
  4. Add pine nuts, the juice and zest of lemon, and the cooked, drained pasta. Mix nicely and sauté for an extra 2 minutes, simply till heated by. Don’t overcook peas, they need to be shiny inexperienced. Season as desired with salt and pepper.

Notes

Substitute any kind of pasta for the heart beat pasta, if desired.

  • Prep Time: 10 minutes
  • Cook dinner Time: 10 minutes
  • Class: Entree
  • Delicacies: American

Diet

  • Serving Dimension: 1 serving
  • Energy: 394
  • Sugar: 7 g
  • Sodium: 120 mg
  • Fats: 19 g
  • Saturated Fats: 2 g
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Protein: 19 g

For different plant-based pasta recipes, try:

Mushroom Bomb Lentil Pasta
Pasta with Marinara and Roasted Greens
Penne Pasta Tomato Salad with Lemon and Pistachios

This publish might comprise affiliate hyperlinks. For extra data click on right here.



By admin

Leave a Reply

Your email address will not be published. Required fields are marked *