Lemony Garden Peas with Pasta
Ingredients
The pasta
-
8
ounces
pulse pasta (i.e., chickpea, lentil or bean)
The sauce
-
3
tablespoons
extra virgin olive oil
-
2
cups
shelled fresh green peas (may use frozen, thawed)
-
2
cups
mushrooms, sliced
-
3
cloves
garlic, minced
-
2
tablespoons
pine nuts
-
1
large
lemon, juice and zest
-
to taste
salt and pepper
Instructions
- Cook the pasta in boiling water until al dente, then drain and set aside.
- In a large sauté pan, heat the olive oil.
- Add the peas, mushrooms, and garlic, and sauté for 2 minutes.
- Stir in the pine nuts, lemon juice and zest, and the cooked pasta, then sauté for an additional 2 minutes until heated through.
- Season with salt and pepper to taste, ensuring the peas remain bright green.
Nutrition Facts (estimated)
Servings
4 servings
Calories
394
Total fat
19g
Total carbohydrates
45g
Total protein
19g
Sodium
120mg
Cholesterol
0mg
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