Minty pea pasta

We use chickpea pasta for a gluten-free plant-based protein and a boost of fiber, but you can use any type of pasta you like. This is ideal at room temperature, but is also lovely when served cold, so why not pack up leftovers for lunch? If you are not a fan of goat cheese, crumble some feta on top instead. Frozen peas, used here, are a fantastic staple to keep on hand in the freezer to enjoy their sweetness year-round. If fresh peas are available, you can use them instead, but add them to the boiling water about 5 minutes before the pasta is done cooking.