With my son home for college break, how could I not whip up at least one home cooked meal?
Thankfully I raised a man who loves his veggies! (Well, most of them…)
This was a big hit tonight. Fresh, different and great for a cold night in.
In salted boiling water, cook up 4 servings of elbow pasta and cook it until it’s al dente.
In the meantime, heat a few TBSP of extra virgin olive oil in a hot skillet. Add:
1 cup fresh green peas
2 cups shredded brussel sprouts
A pinch of kosher salt
Stirring occasionally, let that start to brown.
Add:
1 pinch of lemon salt (or kosher salt with a dash of lemon zest)
The juice of 1 lemon
1/8 cup pine nuts
1/4 cup white wine
Continue to cook it all down until the liquid mostly evaporates and then add:
The drained and cooked pasta
2 TBSP vegan butter
1/4 cup vegan feta
Season to taste and serve