Minty pea pasta
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked chickpea pasta
8 oz, rotini, gemelli, or pasta shells
Frozen green peas
1½ cup(s), thawed
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
1 Tbsp
Kosher salt
¾ tsp
Black pepper
½ tsp
Scallions
½ cup(s), chopped or sliced, thinly sliced
Fresh mint leaves
½ cup(s), coarsely chopped
Crumbled goat cheese
½ cup(s), 2 oz
Instructions
1
Cook pasta according to package directions, adding peas during last minute of cooking. Drain and rinse with cold water to cool just to room temperature. Drain well.
2
Meanwhile, in large bowl, whisk lemon zest and juice, oil, salt, and black pepper. Add scallions, mint, and pasta and peas and toss gently to coat. Sprinkle with cheese.
3
Serving size: 11⁄4 cups
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