INGREDIENTS
1 tsp
agave nectar
1/2 lb
asparagus
4 larges
basil leaves
3 tbsps
extra virgin olive oil
1/4 cup
flat-leaf parsley
2 tbsps
fresh mint
1/8 tsp
ground pepper
1/4 tsp
ground pepper
3 tbsps
lemon juice
1 tsp
olive oil
8 ozs
orzo pasta
12 ozs
raw shrimp
1/8 tsp
salt
1/4 tsp
salt
8 ozs
snap peas