# 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 - 1/4 cup 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 cheese or nutritional yeast
# Method steps:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta according to package directions until al dente. Reserve 3.4 fl oz of pasta cooking water, drain pasta, and set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped shallot and minced garlic, sauté for 2 to 3 minutes until fragrant and translucent.
03 - Add frozen peas and baby spinach to the skillet. Stir and cook for 2 to 3 minutes until peas are heated through and spinach is wilted.
04 - Transfer the pea-spinach mixture to a blender. Add fresh basil, vegetable broth, Greek yogurt, grated Parmesan, salt, pepper, red pepper flakes, and remaining olive oil. Blend until smooth and creamy. Adjust consistency with reserved pasta water if necessary.
05 - Return drained pasta to the pot. Pour green sauce over pasta and gently toss to coat evenly. Warm over low heat if desired.
06 - Divide into bowls and top with lemon zest, toasted pine nuts, and extra Parmesan or nutritional yeast as preferred.
