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Peas, Spinach & Kale Pasta Salad with Italian Vinaigrette
THE DISH ON HEALTHY27Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- kale
- spinach
- peas
- pesto (sometimes a tiny bit of, love parsley and basil)
- avocado
- Brussels sprouts (roasted, shredded)
- broccoli (or broccolini)
- snap peas
- 1 bag gluten
- rotini
- farfalle
- pasta salad
- baby spinach (handful of organic)
- 1 handful kale (finely chopped)
- 1 cup peas (fresh or frozen organic)
- 1 Tbsp. extra virgin olive oil (and lemon to “massage” the kale with clean hands, makes it tender and super flavorful *pro tip: chop off the veins/stems)
- sea salt
- ground pepper
- 2 Tbsp. fresh parsley (chopped)
- 2 tsp. grated Parmesan cheese (optional, but highly recommended)
- 1 pinch red pepper flakes
- 1 pinch dried oregano
- 2 Tbsp. white wine vinegar
- 2 Tbsp. fresh lemon juice
- 3 garlic cloves (finely chopped)
- sea salt
- pepper
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