1/4 cup olive oil
6 cups cooked angel hair pasta or about half a box
1 cup frozen peas
1 cup frozen spinach
3 cloves minced garlic
1 tablespoon lemon juice
liberal black pepper
1/2 cup pine nuts
Prepare pasta according to package directions, cover and set aside.
Dry roast the pine nuts in a shallow pan by spreading them out in the pan and turning the stove’s heat to medium. In about 5 minutes, the pine nuts will become fragrant. Stir them around and roast about 1 more minute. Take them off the heat and set aside.
Defrost the spinach and the peas in the microwave or on the stovetop with a little water, drain if necessary. Fry the garlic in 1 teaspoon of the oil on medium heat in a shallow pan. Add the defrosted spinach, and peas to the pan.
Put the spinach mixture in the bottom of a large mixing bowl. Add the noodles, pine nuts, and remaining oil to the noodles and vegetables. Pour or squeeze the lemon juice on the noodles and add the pepper. Mix well and taste test. If it needs salt, add that and remix.