1 cup organic radishes, quartered
2 cups organic asparagus, cut into 1 inch pieces
olive oil, divided
sea salt
1 8 oz pgk Tru Roots gluten free quinoa pasta
2 small organic shallots, diced small
4 organic green onions, sliced
2 cloves garlic, minced
1 cup fresh or frozen organic peas
3 Tbsp white wine or lemon juice
1 good handful organic greens, such as spinach, chard or arugula
sea salt and pepper to taste
Preheat the oven to 400F degrees, and oil a sheet pan. Toss the asparagus and radishes with just enough olive oil to coat them lightly and spread out on the sheet pan. Sprinkle with sea salt. Place in the oven and roast until the veggies are tender, about 20 minutes, then remove from the oven and set aside. Meanwhile, cook the pasta according to package directions, and drain. Meanwhile, heat about 2 Tbsp olive oil in a pan, and add the shallots, onions, and garlic. Sautee for about 5 minutes or until the shallots are translucent. Add the white wine and peas and cook for a minute more. Add the pasta and roasted vegetables, and toss all together in the pan. Add sea salt to taste, and pepper, and additional olive oil if it seems like it needs a touch more. Add greens and stir in until just wilted.