YOUR SOLIN GENERATED RECIPE
Ground Beef and Pea Chickpea Pasta with Peppery Arugula
Sautéed lean ground beef and sweet peas tossed with protein-rich chickpea pasta and finished with a handful of fresh, peppery arugula.
INGREDIENTS
6 oz Ground beef (93% lean)
1.5 oz Chickpea pasta
0.5 cup Frozen peas
2 cup Fresh arugula
0.25 tbsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it up with a spatula, and season with sea salt and black pepper.
Once the beef is browned, add the minced garlic and frozen peas, sautéing for 2-3 minutes until the peas are bright green.
Drain the pasta, reserving a splash of the cooking water, and add the pasta to the skillet with the beef mixture.
Stir in the lemon juice and the reserved pasta water to create a light sauce, then remove the skillet from the heat.
Fold in the fresh arugula until just wilted and serve immediately.