Chick pea pasta

1. Cook the 80 g chickpea pasta and reserve ~½ cup pasta water. 2. Heat 20 g olive oil in a large skillet. 3. Add the seafood mix and shrimp. Sprinkle with 2 tsp granulated garlic, pepper and chili flakes. 4. Cook just until the seafood is done. Don’t overcook the scallops/shrimp. 5. Remove seafood temporarily. 6. Add spinach, pasta and a splash of pasta water to the pan. 7. Turn heat very low/off. Stir in the Greek yogurt and Parmesan, adding pasta water until creamy. 8. Return seafood and toss. 9. Finish with 20 g olive oil total, divided over the two plates, plus lemon juice.

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Step 1

1. Cook the 80 g chickpea pasta and reserve ~½ cup pasta water.

Step 2

2. Heat 20 g olive oil in a large skillet.

Step 3

3. Add the seafood mix and shrimp. Sprinkle with 2 tsp granulated garlic, pepper and chili flakes.

Step 4

4. Cook just until the seafood is done. Don’t overcook the scallops/shrimp.

Step 5

5. Remove seafood temporarily.

Step 6

6. Add spinach, pasta and a splash of pasta water to the pan.

Step 7

7. Turn heat very low/off. Stir in the Greek yogurt and Parmesan, adding pasta water until creamy.

Step 8

8. Return seafood and toss.

Step 9

9. Finish with 20 g olive oil total, divided over the two plates, plus lemon juice.