INGREDIENTS
1 cup
arugula
95 gs
basil
30 gs
flat leaf parsley
2 cloves
garlic
4 cloves
garlic
283 gs
gluten free pasta
1
juice of lemon
15 mls
olive oil
60 mls
olive oil
126 gs
peas
33 gs
pine nuts
1 pinch
sea salt
28 gs
sun-dried tomatoes
20 gs
vegan cheese