Vegan pesto pasta
Ingredients
PESTO SAUCE
- 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
PASTA
- 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
- Pea pesto
- 2 cups baby arugula
- Olive oil, to drizzle
Directions
PESTO SAUCE
- 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.
PASTA
- 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.
