Spring Pea Pasta
SERVES
4
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
1 Package Pure Farmland Plant-Based Homestyle Meatballs
Spring Pea Pasta
3 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
Kosher salt
Black pepper
1/2 cup extra virgin olive oil
1 lb. sugar snap peas, strings removed, cut into pieces
1 bunch radishes, trimmed and sliced thin
2 oz. baby arugula (about two large handfuls)
4 oz. feta cheese, crumbled
DIRECTIONS
Heat oven to 375°F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.
Combine garlic clove, lemon juice, vinegar, mustard, and 1/2 teaspoon of kosher salt in a jar or large glass measuring cup. Whisk in olive oil, then season with black pepper and more salt to taste. Set aside to let garlic marinate while you assemble the salad.
In a large bowl, combine meatballs, snap peas, radishes, arugula, and feta.
Remove garlic clove from dressing and discard. Add two-thirds of dressing to salad, then toss to combine. Taste and add more dressing if desired. Serve.
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