Name: Perfect Green-Pea Pesto Pasta
Yield: Makes 4–6 servings
Ingredients: 1½ packed cups Fresh basil; 2 cups frozen green peas; 2 teaspoons white miso; 2 garlic cloves, minced; 2 tablespoons nutritional yeast; 2 tablespoons + 1 teaspoon freshly squeezed lemon juice; 1 medium ripe avocado, pit removed and peeled; 1 packed cup baby spinach or kale; ½ teaspoon sea salt or to taste; ¼ teaspoon red pepper flakes or to your preference; 1 tablespoon water; 16 ounces brown rice or quinoa fusilli or farfalle; Classic Almond Parmesan

Preparation info

Makes
4–6
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This is by far the best pesto-inspired recipe I’ve ever had! It’s tangy and creamy and packed with phytonutrients. I like to mix in spinach with basil, but you can also use fresh kale. You’ll be licking your plate!

Ingredients

Pesto

2 cups frozen green peas
1½ packed cups Fresh basil
1 packed

Dinner
Main course
Gluten-free
Vegan

Method

Preparation

First, make the pesto. Thaw the green peas by putting them in a large bowl and covering them with boiling water for 2 to 3 minutes. The peas should turn a vibrant green. Drain the peas and add them along with all other pesto ingredients to a food processor. Process until no big pieces of basil, spinach/kale, or green peas are visible and the mixture is

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Ingredients

Pesto

Method

Preparation

Part of