NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

2 large eggs

0.5 cup non-fat Greek yogurt

1 tbsp basil pesto

1 cup baby spinach

1 tbsp hemp hearts

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tsp red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil.

• 2

  Add the chickpea pasta and cook according to package directions until al dente.

• 3

  Carefully lower the eggs into the boiling water and cook for exactly 6.5 minutes.

• 4

  Prepare an ice bath and transfer the eggs immediately after the timer goes off.

• 5

  In a small bowl, whisk together the Greek yogurt, basil pesto, sea salt, and black pepper.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 7

  Return the hot pasta to the pot and stir in the baby spinach until it begins to wilt.

• 8

  Fold in the pesto-yogurt mixture and reserved pasta water until the sauce is creamy and coats the noodles.

• 9

  Gently peel the eggs and slice them in half to reveal the jammy centers.

• 10

  Plate the pasta, top with the eggs, and sprinkle with hemp hearts and red pepper flakes.