Creamy Vegan Pasta with Greens Peas and Lemon Zest
Ingredients
- 3 tablespoons olive oil
- 4 large scallions, thinly sliced
- 4 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons)
- 2 teaspoons grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
- 2 cups coarsely chopped leeks, dark green parts only (from 1 medium leek)
- 2 cups stemmed and coarsely chopped green Swiss chard (from 1 bunch chard)
- 2 cups packed fresh baby spinach
- 1 tablespoon plus 1 teaspoon white miso
- ¼ teaspoon kosher salt, plus more to taste
- 12 ounces dried garganelli pasta
- 1 ¼ cups frozen English peas
- Fresh chives, sliced 1/2-inch thick
- Freshly grated vegan Parmesan, for serving (optional)
Instructions
Creamy Vegan Pasta with Greens, Peas, and Lemon Zest serves 4 original recipe by Food & Wine.
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