GREEN POWER PASTA SALAD
1 small shalott, chopped
4 tbsp extra virgin olive oil , divided
1 garlic clove, peeled and chopped
5 oz baby spinach
2 tbsp grated parmesan
1 oz full fat greek yogurt
1/2 cup fresh basil leaves, plus more for garnishing
a dash of lemon juice
1/4 cup peas , plus more for garnishing
3 oz pasta (penne, fusilli, radiatori, etc)
1/4 tsp red pepper flakes
Salt and pepper, to taste
Set a medium pot of water with salt over high heat and bring it to a boil.
In a medium/small skillet heat a couple of teaspoon of olive oil and add the shallot.
Cook until the shallot is soft, then add the garlic and cook until fragrant.
Add the spinach and the peas and cook until wilted and soft.
With an immersion blender or in a blender, combine the spinach mixture, remaining olive oil, grated parmesan, greek yogurt, basil leaves, lemon juice, salt and pepper. Blend until smooth. Set aside.
Add your pasta to the boiling water and cook according to package directions, when there is 2 minutes left on the pasta, add a bunch of peas.
Drain the pasta and veggies and let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine.
Garnish with fresh basil leaves and serve warm.