Miryam’s original recipe
- 16 oz gluten free pasta, any of choice
- 4 oz fresh spinach
- 4 oz fresh baby kale
- 4 oz peas, frozen
- 7 oz pesto sauce
- 1/4 cup Parmesan cheese
- 1/2 tsp celtic salt
- Pepper flakes, optional
- Cook pasta according to package instruction, about 8-10 minutes. Place peas in a microwave safe dish and microwave for 4 minutes, depending on the power of the microwave, until they are warm.
- Transfer pasta to a big skillet pan and add the remainder of the ingredients.
- Combine and serve with some extra parmesan cheese if desired.