Vibrant Pea Pesto Pasta with Pine Nuts and Arugula

This Pea Pesto Pasta tosses homemade pea pesto with al dente pasta and arugula for an easy weeknight dinner filled with sneaky vegetables and plant protein. Vegan; Gluten-Free, Nut-Free, and Oil-Free Options.

Course Main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 498kcal

Author Caitlin Shoemaker

Ingredients

For the Pesto:

12 ounces frozen peas thawed and divided (see notes for fresh)
1/2 cup pine nuts
2 tablespoons nutritional yeast or sub 1/4 cup dairy-free parmesan
2 cups packed fresh basil leaves plus more for serving (about .75 ounces)
3-5 cloves garlic
Zest of 1 lemon optional, for a stronger lemon flavor
2 tablespoons fresh lemon juice about 1 small lemon
1/2 teaspoon red pepper flakes optional
1 teaspoon kosher salt plus more to taste
1/4 cup olive oil

For the Pasta:

16 ounces pasta gluten-free if necessary
2 cups fresh arugula optional
Dairy-free parmesan for topping (optional)

US Customary - Metric

Instructions

Prep: If your peas are still frozen, add them to a colander and rinse with warm water until they have thawed; set aside to let drain and dry some.
Cook the Pasta: Bring a large pot of water to a boil and salt generously. Add your pasta and cook until al dente. Drain and set aside.
Toast the Pine Nuts: In the meantime, warm a sauté pan over medium heat. Add the pine nuts to the pan and toast for 2 to 3 minutes, stirring frequently, until the nuts are fragrant and golden brown. Immediately transfer the nuts to a bowl or plate so they do not burn. Add the nutritional yeast to the same pan and toast for 45-60 seconds, until golden brown. Set aside.
Make the Pesto: Set aside 2 tablespoons of the pine nuts for garnish in step 6, then place the rest of them in a food processor with a S-blade attachment. Add the garlic, 1 cup of the peas, lemon zest (if using), lemon juice, pepper flakes, and salt. Process for 45 to 60 seconds, scraping the sides of the processor with a spatula as necessary, until combined and only slightly chunky. Add the basil and process until combined, then stream the olive oil into the pesto while it is still running.
Combine: Return the pasta to the pot and toss with the pesto until evenly coated. Add the remaining peas and arugula and toss again. Warm briefly on the stove if desired, stirring occasionally.
Serve & Store: Divide between serving bowls and top with fresh chopped basil and the reserved pine nuts, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Video

Notes

Fresh Peas: You can also make this recipe with 3 cups of fresh peas. Blanch them in a large pot of boiling water for 1 1/2 to 2 minutes, or until bright green and tender, then drain, rinse with cold water, and use as directed in step 4.
Nut-Free: Replace the pine nuts with equal pumpkin seeds; I still recommend toasting them for the best flavor!
Oil-Free: Reserve 1/2 cup of pasta water from step 2. Replace the oil in step 4 with 1/4 cup of the reserved pasta water, plus more as needed to reach your desired pesto consistency.

Nutrition