@chickapeapasta coming in clutch for this plant-based, high-protein pasta >>> This is one of my FAVOURITE pasta dishes to make, and it’s filled with plant-based protein thanks to my favourite @chickapeapasta. It’s the perfect way to brighten up a gloomy January day (& today happens to be “Blue Monday”) and will only take you 20 minutes?? Lemon, Tomato & Herb Pasta (serves 2) 1 box of @chickapeapasta spaghetti 1 pint cherry/grape tomatoes, halved 3-4 cloves garlic, minced 1 shallot, diced 1/3 cup parsley, chopped 1/3 cup basil, chopped Juice and zest of 1 lemon 1/4-1/2 cup reserved pasta water Feta (as much as your heart desires) Salt, pepper, red pepper flakes, to taste Start by boiling salted water and cook the pasta. Meanwhile, on low-medium heat, sauté tomatoes in a generous amount of olive oil for a few minutes, then add in shallot and garlic. Season with salt + pepper + red pepper flakes. Cook for a few minutes until the tomatoes start to soften/blister and some of the juices start to release. Lower the heat and add in chopped herbs, cooking for another minute or two. Add in the lemon zest and juice. Stir and cook for another minute or so. Add in cooked pasta and toss around to combine, adding pasta water (if needed to make it more saucy) and more salt + pepper + red pepper flakes to your liking! Crumble some feta over top and DIG IN????