NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.5 oz Diced pancetta

1 large Egg

0.5 cup Liquid egg whites

1.5 tbsp Grated parmesan cheese

0.25 cup Nonfat plain Greek yogurt

0.5 cup Frozen sweet peas

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  In a small bowl, whisk together the egg, liquid egg whites, Greek yogurt, grated parmesan, and black pepper until smooth.

• 3

  While the pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant.

• 5

  During the last 2 minutes of pasta cooking, add the frozen sweet peas to the boiling water.

• 6

  Reserve 0.25 cup of pasta water, then drain the pasta and peas.

• 7

  Turn off the heat on the skillet and add the drained pasta and peas, tossing to coat with the pancetta and garlic.

• 8

  Slowly pour the egg mixture over the warm pasta, stirring constantly for 1-2 minutes until the sauce thickens and becomes creamy without scrambling the eggs.

• 9

  Add a splash of reserved pasta water if needed to reach your desired consistency and serve immediately.