I’m on a major pasta kick, watch out.

The crazy thing, my pre-pregnant self doesn’t like pasta and hasn’t eaten it for years. Maybe that’s because we ate so much growing up. My sister feels the same.

Now, all I really need is a little olive oil and Parmesan cheese. It’s like the adult version of the pasta you make your 5 year old – noodles and butter.

I’m constantly experimenting with different gluten-free pasta. I don’t have a favorite type or brand, just yet.

My parents who don’t need to be gluten-free, are always stalked up on various Tinkyada [a rice] pasta.

If you have a favorite gluten-free pasta brand, please share. I’m sure others are also interested.

These days, I can’t seem to have a meal or snack without a slice or sprinkle of cheese. I guess that’s what happens when you don’t eat dairy for almost 13 years, your body all of a sudden makes it mandatory okay to eat when you’re pregnant. This baby wants its calcium.

I know several of you don’t do dairy, so I’ll do my best to create dishes that give it as an option.

Only 16 more weeks until my normal appetite returns. Fingers crossed.

Peas had great color [and nutrition] to this dish. If you prefer, you can add fresh asparagus, spinach, or broccoli instead.

Whatever you need to do to get in some veggies.

I had some leftover mint from the weekend and thought I’d throw it on in. That’s kind of how I roll.

Instead of a rich or sugary sauce, I just drizzled a little olive oil and hefty amount of Parmesan cheese, which made it nice a creamy.

It’s so simple, perfect for an easy dinner or leftover lunch.

Gluten-free Pasta with Mint, Peas & Parmesan Cheese

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Ingredients

• 1/2 pound gluten-free pasta, dry – Spaghetti or fettucini noodles
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1 cup peas, fresh or frozen – defrosted if frozen
• 1/4 cup fresh mint, chopped – plus more for garnish
• salt + pepper
• 1/2 – 3/4 cup Parmesan cheese

Directions

In a large pot, cook pasta according to directions. Be sure to salt water before adding the pasta.

In a separate pan, heat olive oil over medium heat. Add shallots and cook for 2-3 minutes.  Then add peas and once heated through, about 2 minutes, add mint. If the pasta isn’t finished cooking, remove from heat once the mint has slightly wilted.

Once pasta has finished cooking, transfer directly to the pan with a pair of tongs. If you need to add a little liquid, use a tablespoon at a time of the pasta water.

Remove from heat and plate immediately.

Season with salt and pepper. Sprinkle about 2-3 tablespoons of cheese. Serve immediately.

Enjoy!

*Please do not copy & paste this recipe. Thank you!

*gluten-free *vegetarian

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