gluten free, vegetarian, nut free, soy free, egg free

What You’ll Need:

8-ish ounces brown rice, chickpea or quinoa pasta

2 Tbsp olive oil

2 cloves garlic, minced

1 bunch green or spring onions (whites & greens)

Zest AND juice of 1 lemon

1 c sweet peas

½ tsp sea salt

3-ish ounces shredded parmesan

Bring a medium pot of lightly salted water to a boil for the pasta.

In the meantime, combine remaining ingredients in a large frying pan. Saute while pasta cooks, allowing

flavors to marry.

Drain pasta. Serve topped with spring goodness & parm! (Great served hot, or at room temperature as a

pasta salad)

Serves 2.