This meal was the result of having some English peas from the farmers market that I needed to use ASAP, and wanting something relatively light.

Pasta Primavera
8 oz dried pasta
1 1/2 cups fresh English peas, shelled
1 carrot, peeled and chopped
1 small red onion, peeled and chopped
1/2 bell pepper, cut into strips
1 cup cherry tomatoes, cut in half
1 tsp dried Italian-y herbs
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp vegan cream cheese (optional)
1 Tbsp fresh lemon juice
salt to taste

Preheat the oven to 400 degrees Fahrenheit. Toss the carrot, onion, bell pepper, and cherry tomatoes with some olive oil and dried herbs. (I keep a mixture of dried herbs that I use to make quick Italian vinaigrettes, and I used that.) Roast for 20-20 minutes. Meanwhile, bring a large pot of water to a boil, then add some salt and the peas and pasta. Cook until the pasta is done and drain. Whisk together the olive oil, balsamic vinegar, lemon juice, and cream cheese, if using (the only reason I used it is I found some while foraging in the fridge and figured I’d try to get rid of it). Toss everything together and season with flaky salt if desired. Top with vegan parmesan if you’d like.