gluten free | vegetarian | soy free | egg free

20 minutes or less

What You’ll Need:

2c brown rice, chickpea or quinoa pasta

1 ½ c frozen peas

1/3 red onion, minced

½ Tbsp. coconut oil

zest of 1 lemon

4 oz log goat cheese

¾ c warm, filtered water

½ tsp black pepper

½ tsp sea salt

1 bunch radishes, sliced

For the salad:

1/2 (5-7oz) bag salad greens, any variety

1/4 c chopped walnuts

Juice of the zested lemon

2 Tbsp olive oil

salt & pepper to taste

Bring a large pot of lightly salted water to a boil for the pasta. Add pasta & peas & cook according to pasta package instructions. (peas are just along for the ride!)

Meanwhile, saute shallot in coconut oil in a large sauce pan until aromatic. Add remaining ingredients. Stir constantly, until you have a light, creamy sauce. Stir in cooked pasta.

While all this goodness is happening in the pan, toss salad ingredients together (use your dirty pasta pot if you don’t want to dirty a large salad bowl!)

Serve pasta with salad, share with a friend & be happy!

Serves 2.