# 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 (substitute with plant-based yogurt for vegan option)
10 - 1 oz grated Parmesan cheese (or nutritional yeast for vegan)
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 cheese or nutritional yeast
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook protein pasta until al dente according to package directions. Reserve 3.5 fl oz of pasta cooking water, then drain and set pasta aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped shallot and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
03 - Add frozen peas and baby spinach to skillet. Stir and cook for 2 to 3 minutes until peas are heated and spinach has wilted.
04 - Transfer pea and spinach mixture to a blender. Add fresh basil, vegetable broth, Greek yogurt, Parmesan, salt, pepper, red pepper flakes, and remaining tablespoon of olive oil. Blend until smooth and creamy, adjusting consistency with reserved pasta water as needed.
05 - Return drained pasta to the pot. Pour green sauce over pasta and toss gently to coat. Warm over low heat as needed.
06 - Divide into bowls and garnish with lemon zest, toasted pine nuts, and extra Parmesan or nutritional yeast as preferred.
