LEMON, GARLIC & GREENS.
A light, vibrant bowl of spring greens, sharp lemon, and punchy garlic. Perfect for when you want something fresh but deeply satisfying.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Penne
- 1 bunch asparagus, chopped
- 1 cup frozen peas
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Vegan parmesan (optional)
Directions
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01Cook BELLY Penne in salted boiling water. Add asparagus and peas during the last 2 minutes of cooking.
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02Drain pasta and veg, reserving 1/2 cup of pasta water.
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03In the empty pot, heat olive oil and sauté garlic until fragrant (1 minute).
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04Return pasta and veg to the pot. Add lemon juice, zest, and a splash of pasta water. Toss vigorously until a light sauce coats the pasta.
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05Stir in parsley and season with salt and pepper. Serve immediately.
