Creamy Vegan Pasta with Greens, Peas, and Lemon Zest

foodandwine.com

Stacey Walker

Plant based whole food home cook

3 tablespoons olive oil

4 large scallions, thinly sliced

4 medium garlic cloves, thinly sliced (about 2 ½ tablespoons)

2 teaspoons grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided

2 cups coarsely chopped leeks, dark green parts only (from 1 medium leek)

2 cups stemmed and coarsely chopped green Swiss chard (from 1 bunch chard)

2 cups packed fresh baby spinach

1 tablespoon plus 1 teaspoon white miso

¼ teaspoon kosher salt, plus more to taste

12 ounces dried garganelli pasta

1 ¼ cups frozen English peas

Fresh chives, sliced ½-inch thick

Freshly grated vegan Parmesan, for serving (optional)

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