gluten free, | vegetarian | soy free | egg free

25 minutes or less

What You’ll Need:

6-8 oz bag sugar snap peas (about 2 c)

1 ½ c brown rice or quinoa pasta

1 ½ c frozen sweet peas

For the sauce:

1/2 bunch green onions, bottoms trimmed then sliced thin

1 tsp sea salt

Black pepper to taste

4 ounce log soft goat cheese

¾ c warm, filtered water

Place snap peas in a large colander, rinse & set aside in the sink.

Then, place peas in a medium size pot of lightly salted water & bring to a boil. Add pasta & cook according to package instructions.

Drain cooked pasta & peas SLOWLY over snap peas to flash steam. Leave sit for now.

Add onions, cheese & warm water to pasta & stir constantly until it has melted & created a creamy sauce.

Transfer veggies & back to pasta pot and toss in creamy goodness.

Share with a friend!

Serves 2.