Everything is turning green outside, and so are my recipes! I’m getting inspired by all of the green outside and I’ve been using a lot of produce that’s in season for spring. I used brown rice pasta for this dish from Trader Joe’s and it actually worked well this time. The trick is to make sure it doesn’t over cook, and then rinse really well with cold water before mixing with the sauce. If not, it gets really mushy and not good. I wanted to use asparagus and frozen peas, and I decided to make my own white wine garlic sauce to bring it all together. It was delicious! It’s a light and really flavorful pasta dish.

Asparagus and Pea Pasta with White Wine Garlic Sauce

1 bag brown rice pasta from Trader Joe’s

1 bunch asparagus, cut into 1″ pieces

1/2 cup frozen peas

Violife vegan parm for topping

White wine Garlic sauce

1 cup white wine

1 tsp minced garlic

1 tsp Vegetarian Better than Bouillon no chicken base

1/2 cup water

Zest of one lemon

Juice of one lemon

1 tsp cornstarch

1/2 cup almond milk

1/4 tsp pepper

1. Cook pasta and rinse with cold water.

2. In a large sauté pan, cook asparagus for a few minutes until bright green and still crisp and take off heat.

3. In the sauce pan add all sauce ingredients and bring to a simmer for 5 minutes. Add in peas and then the pasta and asparagus. Toss in the sauce and serve with vegan parm, red pepper flakes, and lemon zest.