It’s easy to get your greens when they’re hidden in a flavorful, comforting bowl of pasta. We’ve paired chickpea pasta with a nutty, homemade pesto and filled it with good for you veggies like arugula and peas. This is the perfect dish to make ahead of time, and it can be enjoyed hot or cold.

PESTO PASTA WITH PEAS IS THE PERFECT SPRING MEAL

Ingredients:

Pesto:
2 cups fresh basil leaves
2 cups spinach
2-3 cloves garlic
1/3 cup raw macadamia nuts
3 tablespoons nutritional yeast
Zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Pasta:
4 Servings chickpea or quinoa pasta (cooked according to package)
3 cups arugula
2 cups peas, frozen or fresh

Directions:

Step 1: Cook pasta according to the package directions. While pasta cooks, make pesto.

Step 2: Combine all pesto ingredients in a food processor, only adding half of the olive oil. Pulse until fully combined, slowly adding olive oil until desired consistency is obtained.

Step 3: Gently heat peas over low heat until warmed through. Toss hot pasta, arugula, and peas together. Add as much pesto as desired. Serve immediately.

 

Recipe and photography by Kaitlyn Noble 

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