Pea Pesto Pasta with Sun-dried Tomatoes

Pea Pesto Pasta with Sun-dried Tomatoes

This is a perfect WFH lunch (or dinner!) We like to batch up and save more for the next couple of days.



  • 1 1/2 cups packed basil⁠
  • 1/2 cup packed flat leaf Italian parsley⁠
  • 1 cup green peas⁠
  • 4 cloves garlic (4 cloves yield ~2 Tbsp)⁠
  • 1/4 cup toasted walnuts ⁠
  • 1 medium lemon, juiced⁠
  • 1/4 cup vegan parmesan cheese⁠
  • 1 pinch sea salt⁠
  • 1/4 cup olive oil⁠


  • 300 grams pasta⁠
  • 1 Tbsp olive oil⁠
  • 2 cloves garlic, chopped⁠
  • 1/4 cup sun-dried tomatoes, chopped⁠


  1. Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.⁠
  2. In the meantime, prepare pesto. Use a food processor, add basil, parsley, peas, garlic, walnuts, lemon juice, vegan parmesan cheese, olive oil and sea salt. Blend. ⁠Continue blending until creamy and fully combined.⁠
  3. Next add pasta to boiling water and cook according to package instructions.⁠
  4. Once your pasta is drained, heat a large saucepan over medium heat. Add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.⁠ Turn off heat and then add the cooked pasta and toss to coat.⁠
  5. Transfer to a mixing bowl and add 3/4 of pea pesto. Toss to mix.⁠
  6. Serve warm with additional pesto and garnish generously with additional parsley, walnuts, and vegan parmesan cheese.⁠
  7. Open up a pack of Hippeas to go with it! ⁠We recommend in herbs we trust.

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