Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)

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Big bowl filled with gluten-free vegan Pea Pesto Pasta with Sun-Dried Tomatoes and Arugula

Lately, I’ve been trying to focus on protein.

No, I’m not ignoring how food tastes and shoveling protein shakes in my face. I’m going about things in a more intentional way, considering how I can thoughtfully incorporate more healthy protein sources into my daily diet. Ya dig?

Turns out, to get more protein, simply pay attention to how much protein foods offer, and make each meal count. If you’re looking for a list of protein-rich foods, check out my post on 15 Vegan Protein Sources. I also found this article really helpful.

Whether you’re looking to get more protein into your diet or not, this recipe is a must-try. Gluten-free pasta is tossed in a creamy, incredibly flavorful vegan PEA pesto (!!), along with sun-dried tomatoes and arugula. Delicious, nutritious, and ready in 30 minutes!

Food processor with ingredients for making our homemade vegan Pea Pesto recipe

Yes, peas in pesto. Why, you ask?

First, they’re delicious. Second, they offer 8 grams of protein per cup! That’s crazy, right? I know, it is. Lastly, they create an ultra creamy base for this pesto infused with basil, Italian parsley, garlic, lemon juice, and vegan parmesan cheese.

Food processor with freshly blended vegan Pea Pesto

To keep this recipe gluten free, I relied on my go-to gluten free Fussili Pasta from Trader Joe’s, which is just quinoa and brown rice! I have a discerning palette and can attest that this passes the real pasta test, and doesn’t give off “healthy pasta” vibes.

Plus, it’s protein rich, with 1 cup cooked providing 5 grams of protein. And let’s be real, we’re totally eating at least 2 cups, so you can go ahead and clock in 10 grams of protein (see how I did that? It’s the power of magic and math).

Cast-iron skillet with gluten-free noodles, sun-dried tomatoes, and pea pesto

I hope you guys LOVE this pasta! It’s:

Vegan
Gluten Free
Quick
Filling
Insanely Flavorful
Protein-rich
& Healthy

This would make such a great meal when you’re looking for something both comforting and healthy. And since it only takes 30 minutes, it’s doable for both lunch and dinner! Also, can we just talk about the leftovers? So delicious.

And in case you’re curious, 1 serving boasts 15+ grams protein, so if you eat 1/3 of the recipe (like me), that’s 20 grams of protein! Serious plant-based protein powerhouse here, people.

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your pasta in action. Cheers, friends!

Cast-iron skillet filled with our gluten-free vegan Pea Pesto Pasta

Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)

Amazing, 30-minute pea pesto pasta that's vegan, gluten-free, and tossed with arugula and sun-dried tomatoes. A hearty, flavorful plant-based meal or side.
Author Minimalist Baker
Print
Big bowl of Gluten-Free Vegan Pea Pesto Pasta made with sun-dried tomatoes and arugula
4.90 from 107 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 3-4 Months
Does it keep? 2-3 Days

Ingredients

PESTO

  • 1 1/2 cups packed basil
  • 1/2 cup packed flat leaf Italian parsley
  • 1 cup green peas (if frozen, thawed)
  • 4 cloves garlic (4 cloves yield ~2 Tbsp)
  • 1/4 cup toasted pine nuts (plus more for serving // or sub raw walnuts, but omit as garnish)
  • 1 medium lemon, juiced (~2 Tbsp or 30 ml per lemon)
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • 1 pinch sea salt (plus more to taste)
  • 1/4 cup olive oil

PASTA

  • 10 ounces gluten-free pasta
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup loosely packed arugula (organic when possible)

Instructions

  • Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
  • In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
  • Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.
  • Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
  • Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.
  • Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.
  • Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
  • Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
  • Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
  • Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.

Video

Notes

*Recipe inspired by my Sun-dried Tomato Pesto Pasta and adapted from my Vegan Pesto Parmesan Breadsticks.
*This recipe (as originally written) yields enough for 2-3 entrée portions or 4-5 side dish portions.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 552 Carbohydrates: 65.2 g Protein: 15.4 g Fat: 27.2 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Fiber: 10.4 g Sugar: 4.5 g

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  1. Lori says

    I learned about your website about 6 months ago or so, and I LOVE IT! I made this yesterday and it was DELICIOUS! I will make it again. Great summer time staple.

  2. ayva says

    Made this for dinner and it turned out great! I subbed the pine nuts for cashews and the rucola for baby spinach. Also omitted the parsley as I didn’t have any. I’m definitely making this again!

  3. Rania says

    This was beautiful. I subbed the pine nuts for walnuts. Thank you for the great recipe. Will definitely recommend.

  4. zohar noy-meir says

    I made this. I omitted most of the oil and parmesan because I’m on a low fat diet. I added tofu and yeast powder (inspired by your eggplant lasagna) and it came out so good. Thanks a lot

  5. Kelly says

    This was very delicious and easy to make. I would change 3 things next time I make it. 1) Add more sun dried tomatoes…maybe 1/3 to 1/2 cup. 2) add red pepper flakes to spice it up a bit. 3) reserve some pasta water and incorporated into the pesto for a creamier sauce. Can’t wait to make this again!

  6. rebecca says

    This is AMAZING!!! Definitely going on the “regulars” list. The first time I ate it, my partner made it for me while I was sick – subbed rocket for the herbs and sunflower seeds for the pine nuts and it was delicious! Made it last night with the actual ingredients and it was even better. ? Though I will say that sunflower seeds are a cheap alternative to pine nuts and still taste *damn* good! Thanks so much for sharing ?

  7. S Jongenelen says

    I made this recipe, added a bit more dried tomatoes and garlic for me and my family and we absolutely LOVED it.

    I skipped the parmezan cheese(could not find vegan here in the Dutch supermarket) but it did not matter to me at all!

    Great recipe, and will definitely make this a whole lot more!

    • Sarah says

      You can make your own vegan Parmesan with nutritional yeast, raw cashews, garlic powder, and salt! Check out Minimalist Baker’s recipe!

  8. Alena says

    This recipe is a slam dunk! It is the perfect pesto! I made it with bionaturae gluten free pasta (per your recommendation in a different post) and it was soooo dreamy! Thank you! <3 <3

  9. Jess @ Food Heaven Made Easy says

    UMMMMMM…

    HOLY ISH THIS IS AMAZING. You get our taste buds. Super simple yet deliciously satisfying.

    We literally love all of your recipes (we keep tagging you on insta-stories because we are always using your recipes on batch prep Sunday LOL)!

    Just made this for my partner and he said it was “restaurant quality”. Doubled the recipe and froze half for next week. :)

    more more more!

    xo,
    Jess

  10. P. says

    Deeeelicious!!!! I made this twice and today used pea pasta too! The rest of the meal was your chick pea meatballs, cauliflower wings and pumpkin pie. Win, win, win!

    Love from Italy!

    P.s. Would love to rate this 5 but on my ipad I cannot give it more than 4 :-(

  11. RR says

    Wow! This has to be one of the BEST meals I’ve ever made from a recipe on the internet. Followed the recipe exactly — only change was that I added some chicken.

    Thank you for sharing this, I’ve already sent the recipe to my friends!

  12. Anastasia says

    I love that line ‘Nothing good gets away’. It really resonates with me at the moment, thank you for sharing. And, of course, thank you for sharing this delicious dish. I love how bright and fresh and vibrant it is; everything that you could want in a spring meal.

  13. Angel says

    This was sooo good! It was even better cold from the fridge! I had so much fun making it and it was so easy! I love getting the opportunity to use my lil basil plant. Great great recipe.

  14. Julie says

    This is one of my favorite recipes from your site and I make it about every other week. My kids love it, too.

  15. Rebecca says

    Never again will i bother buying pre-made pesto! This is delicious, nutricious and doesn’t break the bank. I am about to make it for the third time

  16. Jacqueline says

    Sweet baby Jesus! Made this for dinner tonight with Field Roast’s vegan Smoked Apple Sage bombdotcom! My family has not joined my vegan band wagon but they completely enjoyed this. Another winner by the Minimalist Baker.

  17. Henriikka says

    Hi Dana,

    First of all I love love love your blog and recipes! I went vegetarian 4 years ago and finally vegan 2 weeks ago and boy I haven’t been this excited about cooking for a while, greatly thanks to you. I did this one yesterday and it was delicious. My omnivore husband loved it too. :)

    All the best from South of France!

  18. Bryan says

    I have lived in Italy for a while and absolutely love pasta. I am vegetarian and peas are one of my favorites. They supposed to be a real health bomb. I also like them fresh from the pod. I am ok with gluten, so had this dish with a whole-wheat fusilli. Yamm-mmi.

  19. Erin says

    This recipe is one of my husbands favorites! I forgot to add the parsley the last time I made it, and it still tasted amazing!

  20. Christeen says

    Thank you so much for sharing this recipe! It was absolutely delicious. My non vegan partner also approved. I substituted 1/2 c of kale for the parsley though just because I didn’t have it on hand, but it was still awesome tasting.

  21. Easter says

    Wow!! Best pasta dish ever! I don’t ever write recipe reviews but it was so amazing that I just had to thank you! I made it exactly as written and it was fabulous! Whole family loved it and my husband was shocked I could make something so tasty! It will be added to our favorites!

  22. Pedro Coelho says

    Are the peas supposed to be cooked before being added to the pesto?
    I’d really like to know because in my country they tend to come uncooked either frozen or regularly packed.

  23. Naomi says

    This recipe was good and easy to follow, I didn’t have any parsley, so I used spinach instead. Super tasty. Was able to trick my husband and my son to liking the peas. I am definitely going to make this at the 4th of July BBQ! Thank you, I love your recipes! :)

  24. Hannah says

    I just made this- it was so much easier than I thought it would be, and it tastes amazing. Makes me feel good too! I’ll have to make it again sometime!

  25. Solveig says

    This is brilliant, it’s become my go-to recipe. One time I added sundried tomato to the pesto instead of herbs, tasted great as well.

  26. Mabel says

    Mmm, I love peas! Not vegan or veg–could I use regular parmesan? I am trying to eat more plants, though. :)

  27. David Summerbell says

    This looks absolutely amazing. I always knew peas had protein but not that much protein. Will try this recipe soon. Thanks for sharing this.

  28. Scott Williams says

    It is because of finding you and the no meat athlete site that I started believing a Vegan life might be possible for me without punishing my taste buds. Do you come up with this recipe on your own? I tried it with my own twist and it was delish :).

  29. Meagan says

    Thank you so much for this recipe. I followed it exactly except I don’t use sun dried tomatoes and didn’t add the extra olive oil and garlic to the pasta, just put the cooked pasta in a pan with the pesto and mixed it in with lots of arugula. I also use regular parmesan cheese since I’m not fully a vegan. Made this a couple times now and it’s so healthy, delicious, and filling without leaving you feeling gross. I’m new to this cooking from scratch/healthy thing so thanks so much! I come back to this recipe again and again. It’s great reheated the day after, as well, and I tend to add in more arugula.

  30. Colleen says

    I just made this for dinner tonight and it was delicious! Though I know better, I made a bad noodle choice (I went a tad too healthy with Ezekiel sprouted grain pasta, which always clumps together when I make it), but this recipe was STILL delicious and its tastiness overpowered my mushy noodle choice. The pesto is delicious. I also love the addition of the sun-dried tomatoes and especially the arugula. This is a good, easy recipe.

  31. Mel says

    Would this work with zuchinni zoodles, in your opinion? If so, how many zuchinni in proportion to the sauce?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think so, but I haven’t tried it that way. Let me know if you give it a try!

  32. Todd says

    this recipe seems super high in calories in fat, is there anyway to make the pesto sauce a little less heavy, say without the olive oil?

  33. Cameron says

    I made this tonight for dinner and oh my goodness!! Best pesto ever, tasted way better than any store bought Pesto. I wanted to have pesto pasta for the longest time, I used to eat pesto often but now I’m a vegan and I figured I wouldn’t be able to find a good recipe, this did it! 10/10

  34. Alison says

    Added a bit of kale to the pesto and Grecian Style Eggplant with Tomatoes & Onions from TJ’s to the pasta…omnomnom

    Thanks always for your killer combos!

  35. Amanda says

    Made this for lunch and it turned out great! It’s Sweeter and thicker than usual pesto, and if your garlic cloves are huge maybe hold back a little because my mouth is probably going to taste like it all day. I used normal parmesan cheese and squeeze parsley from the grocery store so as to not have to buy a ton of the fresh parsley just to have it go bad. Protein pasta is a brilliant concept; healthy and delicious :)

  36. Shannon says

    I made this recipe exactly as it is written and absolutely loved it! It was such a hit that I made it again a week later. The pesto is great as a dip for carrot sticks too! I snacked on it while making the pasta. Thanks for this awesome recipe!

  37. Amy says

    Amazing stuff! We ended up halving the garlic as it was really overpowering and then mixed peas through the pasta. We love this recipe so much! THANK YOU! <3

  38. JMP says

    I made this last night after an intense workout…I honestly can’t believe it’s vegan. I’ve done kale pestos before and enjoyed them, but I like that the peas add that nice creamy texture. Also, I had no basil on hand, so I used the last of my bok choy as a replacement, and I also used a tablespoon of some homemade chimichurri for extra flavor. It was really, really good and I will definitely make this again. I bet it would take good cold too!

  39. Elizabeth Batte says

    Yet another recipe from your site that is hashtag 100 percent amazing!

    I seriously had to stop myself from eating the pesto with a spoon.

    Thank you for your inventive and healthy recipes! Your nutritional yeast also saves my salad lunches– a sprinkle of it with hummus, cucumbers and tomatoes & kale make it so much better than it would be without it!

    Everyone, make all of Dana’s recipes ASAP.

    Ps SO excited for the cookbook!!

  40. Maddy says

    This looks amazing and i’m making it for dinner tonight! Although i already have vegan pesto that i made yesterday. How much pesto does this dish require in cup measurements (if serving 2-3 people)? xxx

  41. Morgan says

    This was SO good and so easy! I’ve been making this pesto to put on everything under the sun now! Thank you for making it so easy to add more plant-based meals into my diet!

  42. Patty says

    Just made this last night. It was delicious!! Do you use the stems from the basil and parsley? It took me a while to separate the leaves.

  43. Jesais says

    I am vegan and love love LOVE your recipes! If i ever need to make something your website is my go to spot to find a good recipe. This dish did not disappoint! My bf is not vegan, but eats plant based at home. This was his request for his birthday meal! Another hit! Thank you MB!!

  44. Meg says

    Hey, I receive eye palatable pictures and ideas, and I really enjoy. Thank you!
    I would like to give my opinion…Making cheesy by cashew and nutritional yeast, is an old technique to me, as I used to run a vegan cafe in Tokyo 10 years ago. I now do not eat this nutritional yeast, but I culture cashew cream into a real cashew cream cheese, also from other nuts make into a cheese, this way more natural and artisan. Takes 3 days but fantastic result. If no time, I then use good quality of miso paste with tahini adding little bit lemon to make like cheesy. Please try!

  45. Jacquie says

    This is such a tasty recipe! I made the pesto and spread it on thin crust pizza dough, topped with sun dried tomatoes, parmesan and arugula!

  46. Kaylie says

    This is delicious!! We took it to Easter Lunch Potluck with the family and very few vegan eaters. Everyone was raving about it and asking for the recipe. We doubled the recipe and used walnuts instead of pine nuts and it was amazing. This will become one of our staple go to meals especially in the summer when basil is plentiful in the garden.

  47. Kate says

    Pea pesto is a springtime must, well, an anytime must especially when you use super easy frozen peas! Looks fantastic.

  48. Tracy Hansen says

    We made this last night and the whole family loved it! Even the 12 year old boy. :) Thank you so much for your inspiration and wonderful dishes. I will continue to create your recipes for years to come.

  49. Mary Ellen says

    Made this for dinner tonight….AMAZING!!! My son said the pesto was better than “regular” pesto. We love all your recipes, thank you!!

  50. Nora says

    Along with your cauliflower garlic pasta the best vegan pasta dish I’ve had, ever! (And I’ve been around ;)) Easy, healthy and extremely flavourful! *****

  51. Stephanie says

    What kind of food processor do you use? :) Can you recommend buying it? And what size does your food processor have? I was looking into a magimix 5200xl but I am not sure about the size and if it is good. Since it is really expensive I want to be sure that it is the right one for me :).
    Thank you already in advance!! I love all your recipes and just made the banana bread cinnamon rolls this morning, absolutely amazing!! My Kitchen still smells like caramelized banana :))))

    • MegK says

      I just made the pesto and can’t stop licking my fingers and bowl. It’ll be great in a cold pasta salad I imagine. I use fresh peas from Trader Joe’s, roasted the garlic and garlic infused olive oil. I used less oil than the recipe and added some water.

  52. Levity says

    I made this tonight and it was SO easy and SO freaking delicious and the pesto was amazing! I wasn’t sure if the pesto would have an overpowering pea taste (which it doesn’t – it is soooo good!) but knowing how incredible all of Dana’s recipes are, I felt completely comfortable trying it because everything she always creates dishes that make me go, “OH.MY.GOD.THIS.IS.SO.GOOD!” The colors of the dish are gorgeous and pack such a bright punch, too! Thanks for another awesome recipe, Dana! :-D Can’t wait to make it again!

  53. Mel says

    I’m not completely vegan but strictky have a cheese free diet, and I try to avoid cream when cooking. I loved this recipe idea until the vegan cheese part, yes I know it’s not cheese but I just go without cheese even a vegan substitute. Would this work without it? Is there anything else I can put, thiking just an oil based type might do the job. Like a pasta and brocoli dish but wth the peas and fresh herbs and pine nuts?

    • Johanna says

      This is an incredibly delicious and easy meal. It is for sure going to be on repeat in our household. The pea pesto is so so good. The only pesto recipe you need! Thank you!

    • Amanda says

      Just wondering if the sun dried tomatoes are packed in oils or just the dehydrated kind? Really looking forward to this recipe!

  54. Evelyn says

    I’ve been trying to add more veganism into my life and this dish will definitely be making a repeat appearance! It’s easy, healthy, and even my boyfriend was full after eating it. I made 2x the pesto and put the extra in the freezer for another week. Thanks so much, Dana. Keep sharing your amazing, healthy, and environmentally friendly meals with us!

  55. Kathryn Sharpe says

    Just wanted to say thank you for this delicious recipe! It was an amazing quick and flavourful dinner that’s perfect for busy week nights. Even better my boyfriend also loved it, and he’s typically hard to please with vegan recipes.

  56. Amber | Quite Good Food says

    Delicious! I loved this and so did my 7 year old. Love this as a different way to eat more peas.

  57. Laura Bassett says

    Another win in the books for you, Dana! Made this tonight, and it was amazing! The pesto is all at once light, hearty, and so flavorful. Can’t wait to eat some leftovers tomorrow… ;)

  58. Cassie says

    Peas is definitely something I can OD on XD but they’re so so good! I love pureeing them into a soup or a pesto sauce for my vegetables and edamame spaghetti! YUM!

  59. Isabella says

    I very much enjoy a good vegetarian meal now and then. However, I didnt realize Vegan could be so delicious! OMG! I made it for lunch and my boyfriend and I had to have seconds. He’s a meat and potatoes with a side of pizza kinda guy; yet he had to have more of this pasta. This recipe is amazing and I can’t wait to try more recipes. Next is the Chipotle Black Bean Tortilla Soup… so excited.

  60. emma says

    Made the pea pesto and it was terrific. Put it on your carrot noodles because … umm…. they are amazing. Bean salad with purple chinese cabbage on the side. SO MANY COLORS.

  61. Matt says

    This was awesome. I made it for dinner tonight. It turned out exactly as pictured. Thanks for awesome clear instructions.

  62. Shalini says

    This recipe is absolutely amazing! Such a treat to make with minimal effort and time but incredible flavours! Definitely planning to make this again and again.

  63. Julie says

    Wow! This was wonderful! I have been cooking almost all of your recipes lately and we are certainly eating well. You do an incredible job on flavors, textures, colors, all while making the recipes so simple! Thank you. I have been cooking for years and thought I knew pretty much knew all there was with regards to herbs, spices, etc but your recipes are so vibrant and interesting-so many new recipes for my repertoire!

  64. Rodrigo says

    Dude! I just love this recipe. Eat it a lot in my time in England and I will try to make it in here! Cheers!

  65. Nitya says

    Looks lovely, but if I may ask, doesn’t the pesto taste of raw peas etc if it’s not cooked on the pan?

    Thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope! It’s kind of awesome! just a little sweet and the herbs season it nicely. Hope you give it a try!

  66. Besma says

    That’s a lot of protein for such a delicious sauce! I was wondering if you know of a more natural alternative to vegan parmesan?

    Besma

  67. Todd says

    I love the sound of this dish, but I’d love to add something to give it some more substance. Is there a way to add some beans to it. I’ve found recently since moving towards a plan based lifestyle I’m finding I have to eat so much more of plant based dish than meat.

    • Shalini says

      This dish is actually so filling I didn’t even go for seconds like I usually do! Definitely packed with enough protein.

  68. Latisha says

    Had this for lunch today and it was sooo good! I unfortunately didn’t have the sun-dried tomatoes and can tell that adding will make it taste more delicious! Next time I will try roasting the garlic for the pesto so it’s a bit sweeter. Thanks!

  69. Luciana says

    Made it for lunch today. Super easy and delicious. I did not have basil so I substituted for spinach and was super tasty. I can’t wait to try it with basil, that I also LOVE! Thanks for sharing this delicious and nutritious dish!

  70. Sophie says

    Hi Dana! This dish looks lovely (as usual)! I was wondering where you buy all of your wood boards and colored paper backgrounds for the blog. I have been looking around, but never have much luck. Thanks, Sophie:)

  71. KJ | Om Nom Herbivore says

    Yum!!! I have tried alot of greens in pesto, but never peas! I’ll definitely put this on the menu for next week!! :)

  72. Elizabeth Daisy says

    This looks utterly delicious whilst being healthy too – and I love find other blogs showcasing gluten free meals that are yummy!

    Elizabeth xo

  73. Mitch says

    I love pasta so much. Your photos makes the foods look more yummy! Can’t wait to give it a try now! Thanks for sharing to us!

  74. Alida @My Little Italian Kitchen says

    Yay! Super recipe! I am drooling over this! Last week I made sundried tomato pesto and loved it. I have never tried pea pesto. Great idea and I really love your photos!

  75. Michelle @ Modern Acupuncture says

    Looks so delicious! I’ve never had Trader Joe’s gluten free pasta. I like that it’s make with quinoa, so I’ll have to give it a try. Looking forward to making this over the weekend, thank you!

  76. Erica says

    It’s so damn good! Been living off your recipes for weeks! Pics on Instagram shortly. Thanks for another winner!

  77. Krithika says

    Love the idea of pea pesto! I always have frozen peas on hand, I’ll be trying this soon. Do you think it’d work if I add in cashews and nutritional yeast directly into the pesto? Or can I just up the lemon juice and add in the yeast? I’d like to avoid adding too many nuts.

  78. Emilie @ Emilie Eats says

    Say the word pesto and I’m in. I’m also trying to up my protein naturally!! Love the addition of peas here. Also love that pasta from Trader Joe’s!

  79. Melanie@Toots + Dill says

    Oooo I love pesto yet I never tried making it myself!!! I’ll have to try and remember to add some peas!! =) Looks absolutely delicious!

  80. Noemi says

    Looks delicious! I’ll definitely try!
    Also thanks for the vegan protein sources article. I’m not vegan but I’m on a dairy- and egg-free diet and I don’t want to eat meat all the time to get protein. I’m happy to try alternatives for protein.

  81. Mel @ The Refreshanista says

    Wow, I didn’t know peas had so much protein! That pea pesto looks delicious, perfect for pairing with pasta :)