INGREDIENTS
2
six-ounce jars Artichoke hearts
1
bunch Asparagus, fresh
1
packed cup Basil, fresh leaves
3/4 cup
English peas, fresh or frozen
1
small clove Garlic
1
packed cup Mint, fresh leaves
1 tbsp
Lemon juice
8 oz
Sprouts organic penne pasta
1/4 tsp
Kosher salt
1/3 cup
Olive oil, extra-virgin
3 tbsp
Pinenuts or slivered almonds
1/4 cup
Parmesan cheese
1 tbsp
Water