Name: Pea Pesto Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cup basil (packed); 0.5 cup italian parsley (flat leaf, packed); 1 cup frozen green peas (thawed); 4 clove garlic cloves (whole); 0.25 cup pine nuts (toasted); 2 tbsp lemon juice (freshly juiced); 0.25 cup vegan parmesan cheese (grated); 1 pinch sea salt (to taste); 0.25 cup olive oil (extra virgin); 10 oz gluten free pasta (fusilli or similar); 1 tbsp olive oil (for sautéing); 2 clove garlic cloves (chopped); 0.25 cup sun dried tomatoes (chopped); 1 cup baby arugula (loosely packed)

Instructions

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1

Bring a large pot of salted water to a boil.
2

In a food processor, combine basil (1.5 cup), italian parsley (0.5 cup), frozen green peas (1 cup), garlic cloves (4 clove), pine nuts (0.25 cup), lemon juice (2 tbsp), vegan parmesan cheese (0.25 cup), and sea salt (1 pinch). Pulse until combined, then stream in olive oil (0.25 cup) while the motor is running until creamy.
3

Add gluten free pasta (10 oz) to the boiling water and cook according to package directions until al dente. Drain and set aside.
4

Heat olive oil (1 tbsp) in a large skillet over medium heat. Add garlic cloves (2 clove) and sun dried tomatoes (0.25 cup) and sauté for 1-2 minutes until fragrant.
5

Remove skillet from heat. Add the cooked pasta and the pea pesto, then toss in baby arugula (1 cup). Stir until the pasta is well coated and serve warm.