Recipe review: Thug Kitchen's Pasta Piselli

This recipe sounded  little weird, so of course I had to try it.  The result is, as promised, very fast and easy when you're starving and considering take-out. It's nothing you're going to make for guests when you have time (unless you're a lazy friend), but the flavor is a little earthy, a little bitter in a nice way.  If you wanted to be even lazier, you could replace the shallot with 1 teaspoon of dried onion and toss it in with the peas. I added the crushed red pepper, too, because that's how I roll.

Thug Kitchen's Pasta Piselli

Serves 4

1 pound short pasta shape, like elbows or shells
3 1/2 cups frozen peas
2 tablespoons olive oil
1 shallot, diced
pinch salt
3 cups chopped spinach or kale
2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup nutritional yeast
1/8 teaspoon garlic powder
dash crushed red pepper to taste

Cook pasta according to package directions.  In the last minute, add the peas.  Drain all but 1/4 cup of the pasta water and set aside.

Heat the olive oil and cook the shallot with salt until tender. Toss in the spinach or kale and cook until wilted. Add pasta and all other ingredients and stir to coat thoroughly.