Ingredients

The following ingredients have 8 Servings
  • 16 ounces farfalle pasta ((any other similar-sized pasta or gluten-free pasta is fine))
  • 2 tbsp 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))
  • 1/2 tsp red pepper flakes
  • 2 lemons ((juice and zest))
  • Salt and ground black pepper to taste
  • 1 cup parsley ((chopped))
  • 1/2 cup walnuts ((lightly toasted and coarsely chopped))
  • 2 tbsp capers
  • 1/2 cup vegan parmesan cheese ((for sprinkling))

Instruction

  • 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 1/2 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.