1. Bring a medium-large pot of water with a pinch of salt to a boil. Once boiling, add in your pasta and let it cook for approximately 10 minutes. Before straining, reserve 1/3 cup of pasta water for later use. Strain the pasta and set it aside.

2. Remove your veggies and cut as shown below.

3. In a large pan, heat a splash of oil over medium-high heat. Once the pan is hot, add in your shallots and let them cook for about 4 minutes. Next, add in your cherry tomatoes and let cook for another 3 minutes to soften. Once that is done, add your strained peas, red pesto, cooked pasta, and pasta water (if you forgot to reserve the pasta water, using 1/4 cup of regular water works as well). Let everything cook for a minute, then add your spinach and let cook all together for about 6 more minutes until the sauce clings to the noodles.

4. Transfer the dish to a plate, and garnish it with hemp parm and crumbled tofu feta. A drizzle of olive oil and a sprinkle of salt and pepper are always a great touch as well.

5. Enjoy! 😊🌿