Perfect Green-Pea Pesto Pasta

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Preparation info

  • Makes

    4–6

    servings
    • Difficulty

      Medium

Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

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
  • packed cups Fresh basil
  • 1 packed

Method

Preparation

  1. 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