Cooking Instructions
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Step 1
Bring a large pot of water to a boil, cook
Chickpea Rotini Pasta (1 box)
according to package directions but drain two minutes early, reserving 2/3 cup pasta cooking water.
Step 2
Meanwhile, heat a skillet with half of the
Extra-Virgin Olive Oil (2 Tbsp)
. Stir in
Spring Onions (1 bunch)
,
Carrot (1)
,
Frozen Sugar Snap Peas (1 cup)
,
Red Bell Pepper (1)
, and
Asparagus (1 bunch)
and sauté over high heat for 5 minutes.
Step 3
Drain pasta and toss with vegetables and pasta cooking water.
Step 4
Finish with
Parmigiano-Reggiano (1/2 cup)
, remaining
Extra-Virgin Olive Oil (2 Tbsp)
, and
Italian Flat-Leaf Parsley (1 Tbsp)
.
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