Pea Pesto Pasta with Sun-dried Tomatoes

 Ingredients

PESTO⁠

• 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

PASTA⁠

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

Method

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.