A seasonal twist on an Italian favorite- parsnip instead of potato pasta with a fresh green garlic pesto, served with pea shoot salad on the side
The Veggies: Parsnip; Cilantro; Green Garlic; Spinach (Vanguarden Farm, Dover, MA); Pea Shoots (Upswing Farm, Medfield, MA)
Grain: Semolina
Spice: Sunflower Oil; Sea Salt, Cumin
Dressing: Bragg’s Liquid Aminos; Balsamic Vinegar; Sesame Oil
Vegan
Contains: Wheat, Soy
Tools Needed: Pot; Stovetop; Saute Pan
Ready In: 25 min.