Yellow Pea Pasta with Artichoke, Garlic and Onion

Yellow Pea Pasta with Artichoke, Garlic and Onion

Serves: 4-6

Ingredients
1 frozen package of quartered artichoke hearts (you can also use a 15 ounce can)
2 tbsp olive oil
1 cup red or green scallions, chopped
1 clove garlic, chopped
1 cup unsweetened almond milk
2 tbsp romano cheese
1 tbsp fresh parsley, chopped for garnish
1 tsp salt
1/4 tsp pepper
1 lb yellow pea pasta (any shape)

Directions:
Bring a large pot of salted water to a boil. Add pasta, cook 1 minute less then package instructions.  Drain water and reserve one cup pasta cooking water.  In the meantime in a large skillet heat olive oil over medium heat and cook artichoke hearts, scallions and garlic for about 5 minutes.  Stir in almond milk until thickened, about 2 to 3 minutes.  Add cooked pasta and romano cheese, toss until evenly coated and cheese is melted. Add cooked past water until you reach your desired consistency.  Place in a serving dish and garnish with parsley.