One Pan Rotini with Spring Vegetables (CF, GF, V)
One of my favorite spring time dishes.
1 15 oz can young, small peas (or 1 C thawed frozen peas)
2 C veggie stock (2/3 C more stock if you are using frozen peas)
8 oz rotini pasta (GF)
8 oz trimmed asparagus, sliced on the diagonal (about 2 cups)
1 bunch scallions, sliced
freshly ground black pepper
Drain peas, reserving liquid. Set peas aside.
In a large skillet with a lid, combine reserved liquid and veggie stock. Cover and bring to a boil over high heat.
Stir in rotini, cover, reduce heat to low, and simmer for 8 minutes.
Add asparagus, cover, and simmer for about 5 minutes, until asparagus is tender. Stir in scallions and reserved peas. Cook, uncovered, until peas are hot and most of the liquid has evaporated. Season to taste with freshly ground black pepper.
Don’t let this dish sit too long covered as it will get mushy.