Main Dishesminimalistbaker4.9
Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)
Amazing, 30-minute pea pesto pasta that's vegan, gluten-free, and tossed with arugula and sun-dried tomatoes. A hearty, flavorful plant-based meal or side.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●food processor
- ●pan
- ●skillet
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
2
In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese, and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
garlic (4 cloves yield ~2 Tbsp)4 clovesgarlic, chopped2 clovesmedium lemon, juiced (~2 Tbsp or 30 ml per lemon)1sea salt (plus more to taste)1 pinchcup olive oil1/4olive oil1 Tbsp
3
Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending, add a bit more olive oil or water.
cup olive oil1/4olive oil1 Tbsp
4
Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
medium lemon, juiced (~2 Tbsp or 30 ml per lemon)1
5
Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.
6
Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for ⏱️ 1-2 minutes, or until the garlic is fragrant but not yet browned.
cup olive oil1/4olive oil1 Tbspgarlic (4 cloves yield ~2 Tbsp)4 clovesgarlic, chopped2 cloves
7
Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
8
Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
9
Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
10
Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.
Nutrition Facts
calories
552 kcal
fat Content
27.2 g
serving Size
1 serving
fiber Content
10.4 g
sugar Content
4.5 g
sodium Content
71 mg
protein Content
15.4 g
carbohydrate Content
65.2 g
saturated Fat Content
4 g
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