Pea-sto Pasta with Sun-Dried Tomatoes

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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

DIRECTIONS

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!