From Minimalist Baker
Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)
- Time
- 30 min
- Makes
- 4
- Ingredients
- 14
8 things you may not have.
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Ingredients
- 1 ½ cups packed basil
- 1/2 cup packed flat leaf Italian parsley
- 1 cup green peas ((if frozen, thawed))
- 4 cloves garlic ((4 cloves yield ~2 Tbsp))
- 1/4 cup toasted pine nuts ((plus more for serving // or sub raw walnuts, but omit as garnish))
- 1 medium lemon, juiced ((~2 Tbsp or 30 ml per lemon))
- 1/4 cup vegan parmesan cheese
- 1 pinch sea salt ((plus more to taste))
- 1/4 cup olive oil
- 10 ounces gluten-free pasta
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 1/4 cup sun-dried tomatoes*, chopped
- 1 cup loosely packed arugula ((organic when possible))
Nutrition · per serving
- Calories
- 552 kcal
- Fat
- 27.2 g
- Fiber
- 10.4 g
- Sugar
- 4.5 g
- Sodium
- 71 mg
- Protein
- 15.4 g
- Carbohydrate
- 65.2 g
- Saturated fat
- 4 g
As published by Minimalist Baker.
The method
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