Pea Pesto Pasta with Sun-Dried Tomatoes and Arugula
Ingredients
Pesto
- 1 1/2 cups packed basil
- 1/2 cup packed flat leaf Italian parsley
- 1 cup green peas (if frozen, thawed)
- 4 cloves garlic
- 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)
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 1 pinch sea salt (plus more to taste)
- 1/4 cup olive oil
Pasta
- 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)
Preparation
Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
In the meantime, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese, and sea salt to a food processor and mix to combine.
While the machine is running, stream in olive oil through the spout.
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.
Taste and adjust seasonings as needed, adding more lemon juice for acidity or brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
Add pasta to boiling water and cook according to package instructions until al dente, then drain and return to pan off heat and set aside.
Heat a large saucepan or cast iron skillet over medium heat.
Once hot, add olive oil, garlic, and sun-dried tomatoes, and sauté for 1-2 minutes or until the garlic is fragrant but not yet browned.
Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
Transfer to a serving platter or mixing bowl and add 3/4 of the pea pesto and the arugula, then toss to combine.
