Magical Green Pea Pesto Pasta
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This Pea Pesto sauce is truly magical. Bright, creamy and zesty, it is an incredibly versatile sauce; spread it on toast, smother over fresh pasta, fold through salads or spoon straight it from the jar (no judgement here!). Extra bonus: basil is so good for you! I often forget that green herbs count as leafy green veg so you can tick off your daily serving with this Pea Pesto. Basil is also a great source of vitamin K, manganese, copper, beta-carotene, vitamin C, calcium, folate and iron. Quite an impressive list!
This pesto has deviated from the classic slightly with the addition of some green peas which add a delicious creaminess with just a hint of sweetness. The peas also give the pesto a nice protein boost - around 4g per serve. Keeping this sauce dairy free, I've used nutritional yeast flakes for the traditional parmesan flavour and a generous glug of olive oil to bring it all together.
I love topping my Pea Pesto Pasta with roasted capsicum (bell pepper) strips, toasted pine nuts and of course a very generous sprinkle of Vegan Parmesan.
Feel free to add in some extra protein of your choice, sub out pasta for zucchini noodles or simply use this sauce as a salad dressing or toast topping - endless possibilities! I imagine this Pea Pesto would also work really well mixed through some mashed chickpeas and used as an epic sandwich filling…maybe next time. Store any leftover sauce in a sealed jar or container in the fridge for up to a week - enjoy the creamy, zesty magic.
Watch my recipe video below to become a Pro-Pesto-Pasta-Chef and Stylist in 60 seconds.
Magical Green Pea Pesto Pasta
Ingredients
Pea Pesto Sauce
- 3 cups tighly packed basil leaves, stems removed
- 1/4 cup toasted pine nuts (place in a warm oven for 10 min until just golden)
- Juice of 1 lemon
- 1 cup green peas
- 1/2 cup nutritional yeast
- Good pinch of salt
- 2 Tbsp. olive oil
For pasta
- 2 cups of your favourite pasta (GF if needed)
- 1/2 cup roasted capsicum (bell pepper) strips
- 1/4 cup pine nuts
- Vegan Parmesan Cheese (click for recipe)
- Chilli flakes (if you like spice)
- Fresh basil leaves
Takes , serves 2.
Instructions
- Add washed basil leaves to a high strength food processor and blend until broken down
- Add toasted pine nuts, lemon juice, peas, nutritional yeast, and salt and blend until well combined
- With the motor still running, pour in the olive oil and blend another minute or two
- Meanwhile, prepare pasta according to packet directions, drain and place back in the pot you cooked it in
- Mix Pea Pesto sauce through the fresh pasta and warm over very low heat
- Serve pasta between two bowls and top with roasted capsicum, pine nuts, chilli and vegan parmesan. Enjoy!
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Tamika Woods | Nutritionist
ABOUT THE AUTHOR
For a decade, Tamika battled chronic acne, irregular cycles, mood swings, hair loss, painful periods, severe digestive issues and Polycystic Ovary Syndrome (PCOS). You name it - she's been there!
Tam was finally able to clear her skin, regulate her cycle, be free of period pain and fall pregnant naturally with her daughter in 2020. It took Tam 10 years and tens of thousands of dollars in tertiary education to get the answers she needed to get better. She didn’t want other women to suffer as long as she did which is why she has dedicated her life to helping women in the same position as she was.
Tam helps women interpret what their bodies are trying to communicate through frustrating symptoms, and then develop a step-by-step roadmap to find balance again. She's here to help you get on track!
Tamika Woods holds a Bachelor of Health Science degree (Nutritional Medicine) as well as a Bachelor of Education, graduating with Honours in both. She is a certified Fertility Awareness Method (FAM) Educator and a certified member of the Australian Natural Therapists Association (ANTA).