Spring Vegetable Pasta (gluten-free)

Name: Spring Vegetable Pasta (gluten-free)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 bunch Asparagus (about 1 lb) – remove woody stems and slice; 2 large Leeks (remove the dark green portion, slice the light green and white parts and soak them in water – the leeks will float to the top of the water, the dirt and sand will sink to the bottom); 1 tablespoon EV Olive Oil; 2 tablespoons fresh Basil; 2 tablespoons fresh Parsley; 1/4 teaspoon Garlic Powder; 1 cup Ricotta (for vegan use vegan ricotta); 1 lb Rigatoni (I use gluten free); 1 1/2 cups Green Peas (I used frozen); Salt and Pepper (to taste); 1/2 cup Mozzarella shredded (omit if you are making it vegan)

Spring Vegetable Pasta (gluten-free) was pinched from <a href="http://www.girlmakesfood.com/spring-vegetable-pasta-gluten-free/" target="_blank">www.girlmakesfood.com.</a>

INGREDIENTS

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1 bunch Asparagus (about 1 lb) – remove woody stems and slice

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2 large Leeks (remove the dark green portion, slice the light green and white parts and soak them in water – the leeks will float to the top of the water, the dirt and sand will sink to the bottom)

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1 tablespoon EV Olive Oil

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2 tablespoons fresh Basil

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2 tablespoons fresh Parsley

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1/4 teaspoon Garlic Powder

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1 cup Ricotta (for vegan use vegan ricotta)

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1 lb Rigatoni (I use gluten free)

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1 1/2 cups Green Peas (I used frozen)

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Salt and Pepper (to taste)

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1/2 cup Mozzarella shredded (omit if you are making it vegan)

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