I know it might seem like I’m an arugula fiend at this point, but the fact is I’m just trying to use up what I have on hand.
And I do enjoy arugula, so there’s that.
You can whip up a variety of fresh, tasty recipes using a lot of the same ingredients.
That’s how we cut back on waste and save money.
Win and win.
This summery little number is packed with veggies, protein, and flavor.
For you pea haters, you won’t even know they’re there!
So grab your food processor and blend up those sweet peas, along with nutty toasted cashews and almonds, fresh basil + mint, zesty lemon juice, good ole evoo, pasta water to get a nice thick saucy consistency, red pepper flakes for a kick, and our dear friends salt and pepper.
Gently fold all of that flavor into your fave short-cut pasta (team chickpea fusilli over here), along with sauteed zucchini, sweet cherry tomatoes (use sun golds for a real treat), our hot topic, arugula, and creamy vegan feta—the true recipient of my foodie affection.
Now that things are starting to get a little extra weird, just dig in!
P.S. This pesto is meant to be thicc, so don’t water her down too much!
P.P.S. It’s very important to salt your pesto, plus add ample lemon to bring out all the flavors. Don’t be afraid of a little sodium situation now!
Pea Pesto Pasta with Tomatoes & Arugula
Ingredients
Pesto
- 1 cup frozen peas
- 1/4 cup toasted unsalted sliced almonds
- 1/4 cup toasted unsalted cashews
- 1 1/2 cups fresh basil leaves
- 1/2 cup mint leaves
- 1 1/2 tablespoons fresh lemon juice, or to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup reserved pasta cooking water, to thin for desired consistency
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Pasta
- 2 cups short-cut pasta (I used chickpea fusilli, like Banza)
- 1 teaspoon extra virgin olive oil
- 1/2 cup small dice zucchini
- 3/4 cup halved cherry tomatoes or sun gold tomatoes
- 1 packed cup arugula
- 1/3 cup crumbled vegan feta (I use Trader Joe's)
Instructions
- Bring a small pot of water to a boil. Simmer the frozen peas for one minute, then drain well.
- In a food processor, pulse the peas, almonds, cashews, basil, mint, and lemon until well combined. Scraping down the sides as necessary. Some small chunks are fine.
- With the motor running, stream in the olive oil.
- Scrape down the sides of the food processor bowl again, then stream in 1 tablespoon of hot pasta water at a time, until the pesto comes together. You want a thick sauce consistency—you most likely won't use all the water.
- Season with red pepper flakes, black pepper, and salt, then blend again.
- Meanwhile, boil the pasta in a medium-large pot until al dente. My pasta took about 7 minutes. Drain, and rinse if using chickpea pasta. Return the pasta to the pot.
- While the pasta is cooking, heat 1 teaspoon olive oil in a medium-small nonstick skillet. Cook the zucchini, undisturbed, for two minutes. Then stir and cook one minute more. Remove from heat.
- Gently fold the pesto into the cooked pasta, along with the sauteed zucchini, tomatoes, arugula, and feta. Taste, and adjust seasonings if you'd like.
- Serve hot, warm, room temperature, or chilled.