Summery Pea Pasta

Vegetarian, gluten free, casein free, very low salicylates. This summery dish can be a main dish or a side dish. It chills well and makes a great pasta salad the next day. One out of three children liked it.


1 lb rice spaghetti
1/2 Cup unrefined safflower
4 garlic cloves, finely minced
freshly ground sea salt to taste
3 shallots, chopped
1 lb frozen peas, thawed
2 T milk substitute
2 T lime juice
Handful of chives, chopped


Cook pasta according to directions.
In a medium saucepan begin heating the oil over medium heat.
Add garlic cloves and shallots. Add a generous amount of ground sea salt.
If the garlic and shallots start browning, turn the heat down. We just want to sauté them. When the shallots start becoming transluscent (after 6 minutes or so) add the peas, milk substitute and lime juice.
Gently stir. When everything is heated all the way through, remove from heat and add the chives. Toss with the pasta and add more salt if desired.
Makes 4 generous main course servings.

See other recipes submitted by Heidi Jackson