Pasta with Snow Peas and New Potatoes
An easy, tasty vegan pasta dish for weeknights with a garlicky sauce. The Pasta is tossed together with juicy snow peas, lemon juice, delicious new potatoes, parsley and optional walnuts and capers.
Servings: 8 servings
Calories: 279kcal
Ingredients
- 16 ounces farfalle pasta (any other similar-sized pasta or gluten-free pasta is fine)
- 2 tablespoon extra virgin olive oil
- 6 large cloves garlic (crushed, then minced)
- 1 pound snow peas (or snap peas or a combination of both)
- 1 pound baby potatoes (boiled and diced)
- ½ teaspoon red pepper flakes
- 2 lemons (juice and zest)
- Salt and ground black pepper to taste
- 1 cup parsley (chopped)
(Optional add-ins)
- ½ cup walnuts (lightly toasted and coarsely chopped)
- 2 tablespoon capers
- ½ cup vegan parmesan cheese (for sprinkling)
Instructions
- Bring a large, salted pot of water to a boil and cook the pasta per package directions until al dente.
- Heat the olive oil in a large saucepan. Add the garlic and saute until it turns lightly blonde, just a few seconds. Then add in the snap peas along with the red pepper flakes, ground black pepper and salt. Saute a couple of minutes until the snap peas are a little tender. You don't them to lose that juicy crunch so don't overcook them.
- Stir in the potatoes, lemon zest and juice and then add the cooked and drained pasta with ½ cup of the pasta cooking water. Mix well. Check salt and pepper. Stir in the parsley and the optional add-ins, if using. Sprinkle on the cashew parmesan.
- Serve hot, warm, at room temperature, or cold.
Nutrition
Calories: 279kcal | Carbohydrates: 50g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 328mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 59mg | Calcium: 58mg | Iron: 2.6mg