Vegan & GF pasta dish with superfood microgreens! Ready in 30 minutes and delicious.
pea shoot microgreens, gluten-free linguini, kalamata olives, sundried tomatoes, garlic, shallots, basil pesto, cherry tomatoes, extra virgin olive oil
1. Finely mince garlic and shallots. Roughly half kalamata olives and only cut half of your cherry tomatoes, leave the other half whole.&&!2. Bring a pot of salted water to a boil and follow instructions on the box for pasta.&&!3. While the water is coming to a boil, drizzle a large saucepan with olive oil and bring to medium-high heat. Add in shallots and let them sweat for 2-3 minutes. Throw in cherry tomatoes and kalamata olives, let sautee for 5 minutes. Add in your sundried tomatoes and 2 tbsp of pesto.&&!4. Place Pea Shoots on top of the sauce. Slowly pour ½ cup of pasta water on top of the pea shoots. Let sauce simmer at least 5 minutes and until desired thickness (add in more reserved pasta water if sauce is too thick).&&!5. Place a nest of pasta on finishing plate. Place pea shoots alongside of pasta. Generously cover pasta with sauce. Serve immediately.