The green princess of healthy pasta dishes, this Princess and the PEA +Greens Spaghetti hides peas in places that your little highnesses won’t think to look. Get those greens past the royal guards and into your family in under 30 minutes.  Double your pea protein with this quick, school safe and packable meal that is big on flavour and nutrients.

The Princess and the PEA +Greens Spaghetti

• Prep Time:  10 minutes
• Cook Time 20
• Total Time:  30 Minutes
• Course: Lunch
• Cuisine: Danish
• Servings:  4

Broccolini Ingredients:

• 3 cups fresh broccolini, trimmed
• 1 Tbsp avocado oil
• 1 Tbsp balsamic vinegar
• ¼ cup lemon juice
• ½ tsp coarse sea salt

Broccolini Method:

1. Preheat the oven to 425°F
2. Add the broccolini to a large bowl
3. Pour the avocado oil, lemon juice and balsamic vinegar onto the broccolini and mix well
4. Lay the broccolini on a lined baking tray 
5. Sprinkle with coarse sea salt
6. Roast the broccolini for 20 minutes or until it becomes tender

Pesto Sauce Ingredients:

• 1 cup fresh peas
• ½ cup fresh basil
• 1-2 cloves of garlic, to taste
• ½ cup kale, stems removed
• ¼ cup nutritional yeast
• 1 large lemon, juice of
• ½ tsp salt
• ¼ cup olive oil

Pesto Sauce Instructions:

1. Add all of the pesto ingredients except the olive oil to a food processor
2. Pulse until all ingredients are coarsely chopped
3. Slowly pour in the olive oil 
4. Blend until the pesto is smooth and all ingredients are fully incorporated

Pasta Ingredients:

• 1 package of Chickapea +Greens Spaghetti
• 2 Tbsp table salt, (for cooking pasta)
• 1 ½ cups fresh peas
• Fresh lemon juice, to taste
• Finishing salt, to taste
• Optional edible flowers

Pasta Instructions:

1. In a large pot prepare the Chickapea +Greens Spaghetti to package specifications (heat 16 cups of water and 2 Tbsp of salt over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7-8 minutes)
2. Drain and rinse the pasta with warm water
3. Add the pasta back to the large pot
4. Stir the desired amount of pesto into the pasta
5. Plate the each serving of the Chickapea +Greens Spaghetti
6. Sprinkle peas over each dish
7. Add a generous amount of roasted broccolini to each serving
8. Squeeze a bit of fresh lemon over the plated broccolini
9. Top with finishing salt and optional edible flowers
10. Enjoy!

Recipe Notes:

• The amount of garlic in the pesto is a personal preference. Start by adding one clove and testing the sauce before adding a second clove for a less intense flavour
• The edible flowers do not change the flavour of the dish and may be omitted
• The pesto can be made ahead and stored in a covered container in the refrigerator 
• This dish can be served warm or cold