Mint & Pea Pasta

Nothing is better than a comforting, warm bowl of pasta on a cold winter evening. I love this recipe because it is both dairy and gluten free. The POW pasta, which is made from red lentils – is also full of protein. The mint and lemon flavors are so tasty with the pasta. I am all about efficiency in the kitchen, and love that I can make this in under twenty minutes AND have leftovers!

Fresh Mint & Pea Pasta

// Ingredients – serves six

  1. 16 ounces (1 box) of pasta (I used POW, made from red lentils)

  2. 2 tablespoons olive oil

  3. 1 shallot, minced

  4. 2 cloves garlic, minced

  5. 1 1/2 cup frozen peas

  6. 1/4 cup fresh mint, chopped

  7. 3 tablespoons nutritional yeast

  8. 2 tablespoons hemp seeds

  9. 1 tablespoon sunflower seeds

  10. 1/2 tablespoon lemon zest

  11. Juice of 1 lemon

  12. black pepper & sea salt to taste

// Preparation

  1. Cook pasta according to the box instructions.

  2. In a large skillet, saute shallots & garlic in olive oil, over medium heat for about 5 minutes.

  3. Add the peas, and cook until warmed through.

  4. Once pasta is cooked & strained, add to skillet.

  5. Stir in remaining ingredients & toss until evenly coated.

Enjoy!

#Dinner

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© 2020 Danielle Havens.