| 12 | 25 | 538 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 4 |
| 284 gm | Pasta, gluten free, dry (283 grams) |
| 1 tbsp | Extra virgin olive oil |
| 1 cup | Frozen green peas (cooked) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 cup | Basil, fresh (pea pesto - leaves) |
| 1 cup | Frozen green peas (pea pesto - thawed) |
| 2 clove(s) | Garlic (pea pesto) |
| 1/2 whole lemon(s) | Lemon juice (pea pesto - juice from half a lemon) |
| 1/2 cup (shredded) | Parmesan cheese, vegan (pea pesto - 1/3-1/2 cup) |
| 1 pinch | Sea Salt (pea pesto) |
| 1/4 cup | Avocado oil (pea pesto) |
1. Cook pasta according to package directions, then drain and toss with olive oil.
2. Stir the pesto into the pasta, toss in the peas, season with salt and pepper and serve immediately.
3. Perfect Pea Pesto: Add ingredients to the food processor and blend until almost smooth. I personally like a bit of texture in my pesto, but how smooth you make it is up to you.
| Grain | 2.6 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.3 |
| Vegetables | 0.9 |
