Creamy Chickpea Linguine with Scallops and Peas

Cut onions and prepare garlic using a garlic press and set aside.

Wash lemon and use vegetable wash to clean one lemon. Dry lemon and use a grater to obtain 1 tablespoon of zest lemon. Set aside lemon zest in a glass measuring cup. Cut the end of the lemon and squeeze ¼ cup of lemon juice in a glass measuring cup. Add ¼ cup of soy sauce and whisk lemon juice, lemon zest and soy sauce, then set aside.

Use a pot large enough to add pasta or break pasta in half. Boil a pot of water with ½ teaspoon of salt and 1 tablespoon of EVOO. Then add the entire 8-ounce package of pasta and cook for about 8 to 10 minutes until the linguine is limp but not too soft. Drain water and set aside pasta.

Boil a separate pot of water to add the frozen peas. Simmer on a medium heat until the water reaches a new boiling point. Then drain the water from the peas and set aside.

Add EVOO, garlic, basil, salt-free seasoning, scallops and onions to a wok or large sauté pan and brown the scallops. Cook each side of the scallops for no longer than 4 to 5 minutes on each side. Remove from pan and set aside in glass storage container.

Add 1 tablespoon of EVOO, Almond Milk, grated cheese, and Almond flower to your wok or pan and simmer on low heat while stirring. When the cheese melts and the mixture get creamy, turn the flame down low to a simmer. Add the Chickpea pasta, scallops, onions, and peas to the pan and slowly stir the mixture with low heat for about 10 minutes. Turn off heat and serve. You can add pepper and more cheese on top when you plate your dish.

Enjoy!