Vegan pesto pasta
1 1/2 cups basil leaves
1/3 cup flat leaf parsley
1 cup shelled green peas
3 large cloves garlic
1/4 cup toasted pepitas
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
Ground black pepper, to taste
1/4 cup olive oil
1/2 onion, slivered
1 tablespoon chopped garlic
1 cup sundried tomatoes, slivered
5 cups cooked pasta, such as orecchiette
2 cups baby arugula
Olive oil, to drizzle
Add basil, parsley, peas, garlic and pepitas to a food processor and pulse until combined.
With the processor running, slowly add oil until smooth.
Add lemon juice, salt and pepper and process to combine.
Adjust seasoning as needed.
Add more oil if thinner pesto desired.
In a large sauté pan, warm oil over medium heat and add onion, sundried tomato and garlic.
Cook until onions are soft and garlic begins to brown then add cooked pasta and toss to blend evenly.
When pasta is warm add 3/4 of the pesto and stir to coat and add half of the arugula.
Transfer to serving dish and top with remaining pesto, arugula and drizzle with oil.
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