Pea Pesto Pasta with Sun-Dried Tomatoes
Ingredients
The Pesto
-
1 ½
cups
packed basil
-
½
cup
packed flat leaf Italian parsley
-
1
cup
green peas (if frozen, thawed)
-
4
cloves
garlic
-
¼
cup
toasted pine nuts
-
1
medium
lemon, juiced
-
¼
cup
vegan parmesan cheese
-
1
pinch
sea salt
-
¼
cup
olive oil
The Pasta
-
10
ounces
gluten-free pasta
-
1
Tbsp
olive oil
-
2
cloves
garlic, chopped
-
¼
cup
sun-dried tomatoes, chopped
-
1
cup
loosely packed arugula
Instructions
- Boil water in a large saucepan and salt it generously.
- Prepare the pesto by blending basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan, and sea salt in a food processor.
- While blending, slowly add olive oil until creamy and fully combined.
- Cook the pasta according to package instructions until al dente, then drain.
- In a skillet, heat olive oil and sauté garlic and sun-dried tomatoes until fragrant.
- Add the drained pasta to the skillet and toss to coat.
- Combine the pasta with ¾ of the pea pesto and arugula, mixing well.
- Serve warm with remaining pesto and garnish with extra parsley, pine nuts, and vegan parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
552
Total fat
27.2g
Total carbohydrates
65.2g
Total protein
15.4g
Sodium
71mg
Cholesterol
0mg
You might also like