Pesto Pasta with Peas
• 16 oz. Pasta of Choice
• ½ cup Pine Nuts
• 2 tbsp Nutritional Yeast
• 2 cups Fresh Peas (or 2 ¼ cup Frozen)
• 3-4 cloves Garlic
• 2 cup Fresh Basil, packed
• Juice & Zest of 1 Lemon
• Pinch of Red Pepper Flakes (Optional)
• 1+ tbsp Filtered Water
• 1 tsp Kosher Salt
• 2 cup Fresh Arugula
1. Cook your Pasta according to package instructions; drain and set aside.
2. In the meantime, add the Pine Nuts to a medium saucepan. Toast over Medium-High heat for 3-4 minutes, or until evenly golden brown. Stir continuously with a spatula to prevent burning.
3. Transfer the Pine Nuts to a separate dish, then return the saucepan to the heat. Add the Nutritional Yeast to the pan and toast for 45-60 seconds, until golden brown. Set aside.
4. Add the Fresh Peas and Garlic Cloves to the same pan, then cover with water. Bring to a boil, and cook for 5-7 minutes, until tender. Drain.
5. Next, prepare the Pesto. Add the Garlic Cloves, 1 cup of Cooked Peas, the Basil, Lemon Juice and Zest, Red Pepper, Nutritional Yeast, and Salt to a Food Processor. Set 2 tbsp of the toasted Pine Nuts to the side, then add the remainder of them to the machine as well. Blend on high until well incorporated – the mixture should be pretty uniform, but not completely smooth.
6. Add Filtered Water to the Food Processor 1 tbsp increments, blending until smooth. The Pesto sauce should be thick and creamy, but not runny.
7. Finally, add the remaining cooked Peas, Pesto Sauce, and Fresh Arugula to the pot of drained Pasta; reheat if necessary. Divide the pasta into bowls, and top with the remaining toasted Pine Nuts.
8. Refrigerate leftovers in a sealed container for up to 6 days.
I added 2T of olive oil to the pesto. Not sure it was necessary. Used brown rice spaghetti.
Recipe Source: From my bowl