Ingredients & Dressing

1. 1 1/2 cup Frozen Peas

2. 1 lb. Pasta

3. 1 bundle Asparagus

4. 1 15oz. can Garbanzo Bean (Chickpea)

5. 1/2-3/4 cups Pine Seed

6. Salt & Pepper

7. 1 Tbsp butter or Olive Oil

8. 1 cup Greek Yogurt (I used Fage Lactose Free)

9. 2 Garlic Cloves

10. 1 Lime, juiced

11. 1 Jalapeno

12. 1 Tbsp White Wine Vinegar

13. 1/2 bunch Cilantro

14. 1/2/ bunch Parsley

15. 1/4 cup Olive Oil

Make It

1. Bring a pot of salted water to boil, place chopped asparagus, peas, and garbanzo beans, cook 5 minutes. Drain and place in bowl.

2. Cook pasta based on package instructions, let cool, set aside.

3. While pasta is cooking, make dressing.

4. Place yogurt, garlic, white wine vinegar, olive oil, lime juice, jalapeno, cilantro and parsley in blender, add salt and pepper to taste.

5. Cook pine seeds in pan with a little olive oil or butter, I use vegan butter (Earth Balance)

6. Add pasta to bowl of veggies, top with cooked pine seeds and dressing

7. Mix well and enjoy! Can keep for up to 3 days.

8. Garnish options: chives or green onion