Pea-sto Pasta with Sun-Dried Tomatoes

Pea-sto Pasta with Sun-Dried Tomatoes

Cook and Prep Time: 30-40 minutes

Serves: 4

You Need

For the Pesto

  • 2 cups Basil, packed
  • 1 cup Parsley, chopped
  • 1 cup Peas
  • 4-6 cloves Garlic
  • ½ cup Nuts & Seeds of choice (walnuts, hemp seeds, sunflower seeds, pine nuts)
  • 1 Lemon, juiced
  • 1 t Miso Paste
  • 1-2 T Vegetable Stock + more if needed
  • Salt & Pepper, to taste

For the Pasta

  • 16oz. Legume-Based Pasta
  • 4-5 cloves Garlic
  • 1 White Onion, sliced
  • ¾ – 1 cup Sun-Dried Tomatoes, chopped
  • 1 cup Arugula, Spinach, or other leafy green
  • Olive Oil or Vegetable Stock, for sautéing

For Serving

  • Chopped Basil
  • Lemon Zest
  • Chopped Walnuts


  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Make the pesto.  Add all ingredients to a food processor, and pulse until smooth. Season to taste accordingly.
  4. Bring a large skillet to medium-high heat.  Once hot, sauté onion, garlic, and sundried-tomatoes.  Cook until the onion is fragrant, 4-5 minutes.
  5. Add the pasta and half of the pesto to the skillet, and toss it all to combine.
  6. For serving, top with leftover pesto, arugula, and chopped basil.
  7. Enjoy!

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