# What You’ll Need:
→ Pasta
01 - 12.35 oz protein pasta (chickpea, lentil, or whole wheat)
→ Green Sauce
02 - 7.1 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
10 - 1 oz grated Parmesan cheese or nutritional yeast
11 - 1/2 tsp fine sea salt
12 - 1/4 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 according to package directions until al dente. Reserve 1/3 cup pasta cooking water, then drain and set pasta aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and garlic; sauté for 2 to 3 minutes until fragrant and translucent.
03 - Add frozen peas and 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 basil, vegetable broth, Greek yogurt, Parmesan, salt, pepper, red pepper flakes, and remaining olive oil. Blend until smooth and creamy. Adjust thickness using reserved pasta water as needed.
05 - Return the drained pasta to the pot. Pour the green sauce over the pasta and gently toss to coat. Warm over low heat if necessary.
06 - Serve portions in bowls topped with lemon zest, toasted pine nuts, and extra Parmesan or nutritional yeast as desired.
