Pasta and Peas with Fresh Soy Ricotta￼￼

Pasta and Peas with Fresh Soy Ricotta

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

1 quart plain, unsweetened soy milk

2½ tablespoons white wine vinegar (or white vinegar or apple cider vinegar)

1 pound orecchiette, pipette, or other short pasta

12 ounces sugar snap peas, sliced on the bias

1 package (10 ounces) frozen shelled edamame or English peas

½ small red onion, thinly sliced

3 garlic cloves, minced

2 tablespoons flat-leaf parsley leaves, chopped

Juice of 1 lemon

Fresh ground pepper to taste

Directions at healthscience.org

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