About the Recipe
Ingredients
16 oz. box of farfalle pasta
2 C chicken or veggie broth
1 C frozen peas
6 oz. pea microgreens (from Stick & Feather Farm!)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons scallions, finely chopped
1/2 C grated parmesan cheese
1 tablespoon fresh lemon juice
2 tablespoons mint, finely chopped
Salt and pepper to taste
Preparation
Cook the pasta as desired, then set aside.
Bring 2 C of broth to a boil, add the frozen peas and cook for 2 minutes. Add the pea microgreens and cook for another 2 minutes. Drain the peas and pea microgreens from the broth; save 1/2 C of the broth.
Roughly chop the pea microgreens.
Add the olive oil to a large pan and heat over medium, adding the minced garlic and scallions and cooking until slightly browned, about 2 minutes. Add the peas and pea microgreens, stir, and cook another 2 minutes. Add the 1/2 C broth.
Add the cooked pasta, parmesan cheese, and lemon juice to the pan, stir to mix coat evenly. Season with salt and pepper.
Add fresh mint on top, serve it up and chow down!