vegetarian | gluten free | nut free | soy free | egg free

20 minutes or less

What You’ll Need:

2 c quinoa, brown rice or chickpea pasta

1 1/2 c peas (no need to defrost if frozen)

12-15oz jar/can artichoke hearts in water, drained & chopped

4oz manchego cheese, shredded

2 Tbsp olive oil

1 tsp sea salt

black pepper to taste

OPTIONAL: crushed red pepper to taste

Heat a medium/large pot of lightly salted water to a boil for the pasta.

While water heats, combine artichokes, cheese and spices in a medium bowl & mix well. Set aside.

Add pasta & peas to boiling water & cook according to pasta package instructions. Peas are just along for the ride ;)

Drain cooked pasta & peas. Transfer back to the pot. Add artichoke goodness & mix well. Divide between 2 bowls and be so happy!

Serves 2.