Pea Spring Pasta

 Pea Spring Pasta

Ingredients
12 ounces pasta – Water to cover + Boullion cube
3-4 cups fresh peas
5 scallions, thinly sliced
1 shallot, very finely diced Cone #2
1 cup chopped fresh mint
1 cup chopped Italian parsley
1/4 cup olive oil
2 lemons - zest and 1/4 cup juice
2 cups fresh pea shoots, baby spinach or arugula
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon truffle paste
Optional- vio life vegan feta cheese
Instructions
Place pasta  in EOS and cover with water and add Boullion cube. Add in shallots. Start at 375. Degrees – when clicking occurs add the rest of the ingredients EXCEPT FRESH MINT. Turn down to 190
Drizzle with olive oil, lemon juice and season with salt and pepper.
Stir in with truffle paste and sprinkle with fresh mint and serve immediately.