# Components:
→ 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 - 2 fl oz low-sodium vegetable broth or water
09 - 2.8 oz Greek yogurt (or plant-based yogurt for vegan)
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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta until al dente according to package instructions. Reserve 3.4 fl oz of pasta cooking water, then drain and set the pasta aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
03 - Add frozen peas and spinach to the skillet. Cook while stirring for 2 to 3 minutes until peas are heated through and spinach is wilted.
04 - Transfer the cooked pea and spinach mixture to a blender. Add basil, vegetable broth, Greek yogurt, Parmesan, salt, pepper, red pepper flakes, and remaining olive oil. Blend until smooth and creamy. Adjust thickness with reserved pasta water if necessary.
05 - Return drained pasta to the pot. Pour the green sauce over it and toss gently to coat evenly. Warm over low heat if needed.
06 - Divide into bowls and garnish with lemon zest, toasted pine nuts, and extra Parmesan or nutritional yeast.
