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Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, finely diced (or ½ large one)
  • 3 garlic cloves, thinly sliced
  • 2.5 cups / 290g fresh broad beans, double-peeled (optional)*
  • 1 cup / 135g fresh garden peas*
  • 1 teaspoon salt
  • 1¼ cup / 310ml veggie stock
  • 500g pasta* (I used orecchiette)
  • 3 tablespoons lemon juice
  • Large handful parsley, chopped (curly or flat)
  • 3 tablespoons nutritional yeast
  • Freshly cracked black pepper, to taste
  • Vegan parmesan, thinly shaved (optional)
Steps
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