Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)
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Minimalist Baker · by Minimalist Baker★ 4.9 (114)

Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 21%
CARBS 70G54% OF CAL
13G FIBER6G SUGAR51G OTHER
FAT 24G41% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A 30-minute pea pesto pasta with sun-dried tomatoes and arugula. Vegan and gluten-free with bold herb flavor and hearty protein from peas.

mainpastagluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
15M
SODIUM
121MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.