Ingredients
Pasta
- 12 ounces pasta of choice (gluten free recommended)
- 1 cup peas
Sauce
- 2 cups fresh basil
- 2 cups arugula
- ½ cup olive oil
- 1 cup pine nuts
- 2-3 large cloves garlic
- 1-2 tablespoons lemon juice
- ⅓ cup cashew parmesan (see recipe)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the peas to the boiling pasta water. Drain both pasta and peas and set aside.
- Prepare the Pesto Sauce: In a food processor, combine the fresh basil, arugula, pine nuts, garlic cloves, lemon juice, salt, and black pepper. Pulse a few times to start breaking down the ingredients.
- Blend with Olive Oil and Cashew Parmesan: While the processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Add the cashew parmesan and pulse to combine evenly into the sauce.
- Toss Pasta with Pesto: Place the drained pasta and peas in a large mixing bowl. Pour the pesto sauce over the pasta and toss thoroughly to coat every strand and mix in the peas evenly.
- Serve and Enjoy: Serve the vegan pesto pasta immediately, garnished with extra pine nuts or fresh basil if desired for added texture and presentation.
Notes
- Use gluten-free pasta to keep this recipe gluten-free and suitable for sensitive diets.
- Cashew parmesan can be made by blending cashews with nutritional yeast, garlic powder, and salt for a cheesy flavor.
- Adjust lemon juice to taste for desired brightness and acidity in the pesto.
- For a nuttier flavor, lightly toast the pine nuts before blending.
- This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Gluten Free
