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Creamy Pea Pasta
Serves 4
1 tbsp extra virgin olive oil
1 small brown onion, diced
300 g chickpea pasta
1 cup peas, frozen
800 g tin cannellini beans
200 g kale, shredded
100 g light sour cream
1 cup peas, frozen
.25 cup mint leaves
.25 cup pine nuts
.25 cup parmesan, grated
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