Pea Pesto Pasta
This vibrant 30-minute pasta features a creamy pea-based pesto tossed with zesty sun-dried tomatoes and fresh baby arugula. A protein-rich, gluten-free, and healthy plant-based meal that is perfect for a quick weeknight dinner or a fresh side dish.
Instructions
- 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.
Nutrition Facts
Per portion