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
4.89 from 95 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. Katie says

    we keep coming back to this recipe. we almost always sub out walnuts for pine nuts (out of simple availability), and we now make more pesto than needed so we can use it on other dishes. thank you for supplying us with a protein packed staple!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So kind, Katie! It’s one of our faves, too. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  2. Cristina says

    This is by far the best pesto I’ve ever made! I used walnuts instead of pine nuts and 2 full cups of basil because I didn’t have any parsley. I also used the fusilli from Trader Joe’s that was recommended and it pairs perfectly. Don’t skip on the cashew Parmesan either! It’s so easy to make and so satisfying. I love how protein packed this dish is and will probably make it 100 more times! Thank you!

  3. Amy says

    I made this recently and I can’t wait to make this again. I even used the pesto recipe to make a pesto pizza! I love love love this recipe!

  4. Kait says

    I almost didn’t make this since peas are my least favorite vegetable, but I’m so glad I did. This is the best pesto pasta I’ve ever made and the flavor is incredible! Thanks for giving me even more reason to eat pasta all the time!!

  5. Kellie DiBiccari says

    The pea pesto was amazing! So easy to make and super flavorful. I used regular Parmesan cheese instead of vegan parm. Served with lentil pasta. I’ll be dreaming about this dinner for quite a while!

  6. Deb S. says

    I’ll be making this to give to someone. Would I add the arugula when I make it, or do I give them the pasta w/ pesto sauce & sun dried tomatoes…and give them the arugula on the side for them to add it when they’re ready to reheat and eat it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deb, we would recommend leaving the arugula on the side and having them add it. Hope that helps!

  7. Jenna says

    Made this tonight and substituted out the Parmesan for nutritional yeast & served with edamame pasta and it was delicious!

    Thank you 🙏🏼

  8. Anita says

    Sheesh yet another out of the park recipe! YUM! That’s from even the non-vegans though we used vegan parmesan! Whoop whoop! Thank you for sharing, as always!

  9. shapelessjourneys says

    I used Nutritional yeast instead of vegan parmesan and it was delicious. What a great delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It adds flavor/saltiness, but feel free to omit and/or sub with additional salt/nutritional yeast.

  10. Caroline Shepard says

    This dish is so delicious! The first time I heard about a “non traditional” pesto I was a bit skeptical, but this has proven that you can make a pesto out of lots of “non-traditional” ingredients and make something super delicious! I think the sun-dried tomatoes and arugula really go well together, and putting it in the form of a pasta salad really gives it a fun spring pasta salad vibe. When I made it, I added fresh cherry tomatoes in addition to the sun-dried tomatoes (I love tomatoes!) and it was delicious! I love your recipes, and they helped me get started when I switched to a vegan diet. Thank you so much for creating and sharing all of the recipes you have so far. I’m always excited to browse your site and see what’s new. Keep up your amazing work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Caroline! We’re so glad you enjoy our recipes! xo

  11. Jovana Amidzic says

    Loooveee this! I made it with nutritional yeast instead of parmesan because we don’t have that in my country ? And also added grilled smoked tofu cut in cubes ?

  12. Pooja Mehta says

    This was amazing! My husband loved it, and this will now be a regular on the rotation. Parsley brings out such an amazing flavor in the pesto. The sun-dried tomatoes were the icing on the cake! Added mushrooms as well since I love them. Thanks Dana! :)

    • Tammy says

      This was the first Minimalist Baker recipe I ever tried over a year ago and at the time, I thought the flavors were good but it was too dry. Some tweaks I tried this time: Replaced half the oil in the pesto with reserved pasta water (to make it less calorie dense but I could have also used the full oil amount) and then splashed in even more water for a creamier mixture. Took some advice from folks in the comments and also included red pepper flakes and roasted cherry tomatoes, which adds moisture and a delightful savory tartness. More than doubled the arugula amount as well. I thought one “side” serving (when dividing a batch into four servings) was a decently sized meal on its own.

      Really glad I gave this recipe a second chance because it was incredibly delicious. Highly recommend eating it cold with extra parm!

  13. Erica says

    Loved the pea pesto! This is a surprisingly high protein meal, especially if you add vegan meatballs and use legume noodles (black bean, edamame, etc.). Perfect meal after the gym!

  14. Heather H Nibley says

    The first time I made this recipe, I decided to leave out the peas because: peas in pesto? Didn’t think I’d like it.

    Just made it for the second time WITH peas and oh my goodness, it is even more delicious.

    All I can say is THANK YOU and YUM!

  15. Allison says

    One of my favorite Minimalist Baker recipes!! And that’s saying something! I make this all the time with Barilla protein plus pasta for an extra protein packed vegan pasta dinner. What more could you want??

  16. Jean says

    Thank you for sharing this wonderful and easy recipe! My family loved it so much there weren’t any left over.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jean! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  17. Adrian Kingsberry says

    This recipe was so delicious! I fixed it for my husband and he went back for thirds lol. It’s been really hot in NC and it was great not have something so heavy but still filling. I will definitely continue to try your recipes.

  18. Wendy Raymer says

    It is so delicious!!!! Such a lovely green color and all that basil fragrance. Thanks for another wonderful recipe!

  19. Sophia Gunzburg says

    So delicious! My mom is not normally a pesto lover so we used more peas than the recipe said and she LOVED IT! She even asked me to make it again next week!!

  20. Barb says

    OMG!!! This was delicious. Perfect summery pasta meal. Saved a little pasta water to add. Otherwise made it exactly as recipe says. Will definitely make this again!!!

  21. Floyd's Mom says

    Made just the pesto (or peasto as my family kept calling it) for crostini and it was so good! Huge hit. THANK YOU for this recipe!

  22. Kelly says

    I made this last week and it was a hit in our house! I added a few more sun dried tomatoes than the recipe called for – so delicious!

  23. Rachel Goldfarb says

    I’ve made this twice now and absolutely love it! The first time I made it with oil, but because generally speaking I don’t cook with oil, I tried making it oil free. I’m not sure what the best way to do that is, in order to make it creamy. I think next time I may substitute an avocado. This time I had some oil free vegan cream cheese and I used a bunch more nutritional yeast to make it delicious. I also topped mine with a bunch of spinach, baby kale, cherry tomatoes, and shiitake mushrooms. AMAZING dish! Thanks so much!

  24. Kate says

    Made this last night, and it was really really delicious! The sweetness of the peas really softens the tang of the pesto and makes it very creamy. I added extra (ovenbaked in my case) tomatoes, and omitted the extra Tbsp of oil. I used regular pasta, and added extra nooch and a tablespoon of cashews as I was a bit short on vegan Parmesan. Will definitely make a again!! Would make an excellent, easy yet impressive dinner for guests too :)

  25. Lenguadita says

    We made this tonight. Subbed in 1/8 cup walnuts and 1/8 cup of pine nuts to make up the 1/4 cup. Also added 1 cup of thinly sliced button mushrooms to the sun dried tomatoes when cooking. Absolutely AMAZING.

  26. Joy says

    This was the most delicious, taste sensation pasta dish I’ve ever made! Will definitely make it again. Made with home grown basil and arugula (roquette in Australia!). Didn’t get a chance to also make the vegan cheese but went with some normal parmasan.

    Always takes me a bit longer than the recommended times… maybe I just stuff around too much ?

    Thanks for sharing. Amazing.

  27. Lindsay says

    Make this now! Love it. I’m a longtime fan of Dana- thanks for your wonderful, simple recipes. I’m also a longtime fan of pasta, but not the unhealthiness of most of it! I’m not vegan, but I’m always looking for ways to be healthier and cook at home more (vs. eat out).. so basically this is perfection. Sneaking the peas in the pesto is GENIUS! They don’t have a strong flavor, and you can always offset any “blandness” peas potentially could add with more spice, garlic, whatever you like. I made a huge batch as food prep for lunches for the week and it reheated beautifully. Just wanted to briefly echo what another review mentioned…I made the following modifications 1) Add more sun dried tomatoes…I put in 1/2 cup easily, 2) add red pepper flakes! I also 3) added a bit more olive oil, just to avoid dryness…Of course any tendency to it being dry is probably my fault somewhere. Dana knows what she’s doing. ;)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Charlotte, our understanding is that frozen peas are typically blanched briefly before freezing so they would not be raw. If using fresh peas, then yes, they would be raw. Hope that provides more clarity!

  28. Demi says

    Thankyou, Very much for sharing all these amazing recipes, im so greatful for your site, i am new to plant based eating, and your site, facebook,insta has helped me so,so much. Thankyou. PS i made this meal today after a busy day, so yummy, comforting & simple. =)

  29. Ginnis says

    This is wonderful. I made it completely oil free, by just using water and a smidgin of balsamic when sauteing the garlic and sun dried tomatoes. Yum!!!!

  30. Olga says

    To up the protein I grated some smoked tofu on top. I make pesto from anything green (even radish leaves). For nut allergies try raw pumpkin (pepitas) or sunflower seeds. Less expensive and mushy than pine nuts.

  31. Lydia Heron says

    I’m not usually very fond of pesto but I wanted to give this a try and it’s the best pesto I’ve ever had!
    I loved the tangyness due to the lemon (I used lime) and it’s not too oily.
    I’m definitely going to make this again! Thanks!

  32. Natalie says

    This is such an easy and fantastic recipe, I have made it many times when arugula is in season. Even my husband, who is not a big arugula fan, LOVES this pasta recipe. It’s on our weekly rotation during arugula season :)
    Thank you, Dana!!

  33. Suzanne says

    Holy crap Dana, on a scale of 1 to 10 this recipe is a 2000! I took some suggestions from others that recommend adding roasted cherry tomatoes (adds much needed moisture) and red pepper flakes for heat.

    To cut down on fat I used 2 TBS each water and EVOO too. Other than that, this recipe is just utter vegan perfection.

    I’m going to harvest all the basil growing in my garden and make this pesto to see in the winter months by freezing in an ice cube tray and vacuum sealng in freezer bags.

    The peas really really are delightfully sweet and pack a big protein punch,

    Chalk up another epic recipe in Dana’s vault of vegan deliciousness!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed this recipe, Suzanne! Thanks for sharing your recipe changes :D

  34. Sarah says

    As usual with Dana’s recipes, it was outstanding! Due to personal preference, I omitted the parsley from the pesto and also omitted the sun-dried tomatoes. I bought the English peas from Trader Joe’s and used half in the pesto and the other half in the pasta. I just sautéed them with garlic in a little olive oil and threw them in with the cooked pasta. I could’ve eaten the entire pot! Thanks, Dana!

  35. Ruth Raymond says

    We just love this recipe! I have a friend who cannot eat cow’s milk, but is fine with goat, so I subbed in goat cheese, rather than go with the Vegan Parmesan. Huge hit. Works great cold as a dip, as well, and the colour is so intense and beautiful beside a bowl of bright red salsa and bright yellow turmeric hummus (your recipe, of course). Thank you for all your hard work and well tested recipes!
    We’re enjoying the cookbook very much as well.
    -Ruth

  36. Claire says

    Is there anything I can use as a substitute for the oil? I’m trying use less oil in my diet but this recipe looks really good!

  37. Jessi Summers says

    This was so good! I omitted olive oil when I was sauteeing the sun-dried tomatoes and garlic because my sun-dried tomatoes are kept in oil already, I used walnuts in my pesto instead of the toasted pine nuts, just because I have more use for walnuts, and I used canned peas. I bet the pesto would have come out a little greener if I’d used fresh peas, but it tasted sooooo good! I just ate a whole plate and I’m so excited for the leftovers. A bunch of my friends said it looked great too so I made sure to share the recipe! This was really easy and really fast to make, would definitely make it again!

  38. Shanice says

    Hey Dana i was hoping to make a pasta salad next week for a picnic and i was hoping to use this recipe as a base! Would this be possible to be made overnight and left in the fridge before i serve it the next day? Thanks so much in advance!

  39. Jenn says

    I made this last night for a group of six people, a mix of vegans, vegetarians, and meat eaters. Except for one teenager who called it bland, everybody liked it but nobody raved. I’ve been reading other reviews and wondering if anything would make it better. I followed the recipe pretty closely but doubled it and used whole wheat pasta. The ingredients were expensive (pine nuts especially, but also the vegan parmesan, the sun dried tomatoes and even the basil, since I don’t grow it). Because of the recipe’s relative uniqueness, I’d like to keep it in my repertoire but only if it is something everybody really enjoys so I’m still thinking about this one.

  40. Emma says

    I love pasta and peas together and am going to make this tonight! Thank you so much for continuing to inspire me in the kitchen with your wonderful recipes.

  41. Amber says

    I’m a pregnant vegan who has been craving pesto pasta! This recipe surprised me just how delicious it turned out, so much flavour! Unfortunately I couldn’t find vegan parmesan cheese so I had to substitute with nutritional yeast flakes but still was amazing!

  42. Lieke says

    Love it love it love it! Tasty, creamy, easy and fast. Next time I will halve the amount of lemon, because it was a little too zingy for my taste. And also I would increase the amount of peas too 150 grams (because why not? :D). I also replaced halve of the olive oil with water. Thank you for this recipe!

    • Lieke says

      Oh, and I also added some fresh grape tomatoes for some extra veggies. Halved them and fried them a few minutes in a pan!

  43. Sarah says

    I found this recipe from Kiera Rose’s channel ages ago and I just made it for the first time tonight, it’s excellent! We have nut allergies here so I subbed the pine nuts with fresh eggplant and it worked perfectly. I read somewhere that if you don’t want or can’t use nuts in a recipe eggplant is the way to go. Maybe the protein content went down a little but oh well, the consistency and taste were perfect and it was still surprisingly filling. I also love how easy it is to doctor to your needs. This is totally going into my meal prep rotation from now on!

  44. Rachel Goldfarb says

    Oh…I wanted to add to my above comment…I generally loathe parsley and peas (husband loves them both though)! But somehow this sauce was still SO amazing!

  45. Rachel Goldfarb says

    GREAT recipe! I made this oil-free and salt-free, with a lentil penne and it was super delicious! The sauce is absolutely perfect :) the toasted pine nuts as a garnish was fantastic too. This was a fast and easy dish to prepare too!
    Trying to post a pic but it’s not working out.
    Thanks for all the wonderfully delicious recipes! ❤️❤️❤️

  46. Heather says

    This was amazing! I love the brightness the peas added to the pesto and the taste is phenomenal. Doubled this recipe and added olives for a potluck dinner I was going to. Everyone absolutely loved this!

    Curious to know, if I were to match a big batch of the pesto, how long could I keep it in the fridge or freezer for?

  47. Angie says

    Absolutely love this recipe! We’ve made it at-least 10 times by now, and its amazing every time! Great for taking with you on the go too, we make it a lot to bring camping/hiking/on beach days where we know we’ll be away from home for long periods of times, and it keeps great! Always satisfying and nutritious :)

  48. Mia says

    YUM! This was a fantastic recipe. Made directly as-is and loved every bite :)

    I have to give a shout out to Kiera Rose on YouTube for bringing this recipe to my attention in one of her videos — I love your recipes but had somehow missed this one!

  49. Malia says

    Thank you so much for this recipe! It has brightened my life! This is so easy, delicious, & versitile!!! I’ve made it three times with different ingredients I had laying around. Today I used foraged dandelions! Amazing! I love making pesto aioli with some of it.

  50. Lori says

    I love this recipe for summer. I’ve made it twice now and the second time I experimented with some modifications. I used Cilantro instead of parsley and I added a hunk of ginger too. I was scared to overdue the ginger, but next time I will add a little more. I gives a nice fresh zest to it. :)

  51. Joe says

    I love this pesto. I like it more than traditional pesto. Great for the whole family. Thanks for all your great recipes. It has helped with all the allergies in the family

  52. 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.

  53. 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!

  54. Rania says

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

  55. 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

  56. 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!

  57. 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 ?

  58. 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!

  59. 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

  60. 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

  61. 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 :-(

  62. 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!

  63. 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.

  64. 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.

  65. 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.

  66. 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

  67. 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.

  68. 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!

  69. 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.

  70. 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!

  71. 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.

  72. 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!

  73. 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.

  74. 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! :)

  75. 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!

  76. 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.

  77. Mabel says

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

  78. 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.

  79. 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 :).

  80. 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.

  81. 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.

  82. 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!

  83. 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?

  84. 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

  85. 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!

  86. 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 :)

  87. 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!

  88. 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

  89. 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!

  90. 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!!

  91. 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

  92. 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!

  93. 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.

  94. 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!!

  95. 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!

  96. 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!

  97. 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.

  98. Kate says

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

  99. 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.

  100. 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!!

  101. 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! *****

  102. 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.

  103. 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!

  104. 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!

  105. 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!

  106. 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.

  107. 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.

  108. 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… ;)

  109. 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!

  110. 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.

  111. 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.

  112. Matt says

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

  113. 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.

  114. 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!

  115. 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!

  116. 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!

  117. 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

  118. 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.

  119. 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!

  120. 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!

  121. 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:)

  122. 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!! :)

  123. 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

  124. 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!

  125. 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!

  126. 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!

  127. Erica says

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

  128. 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.

  129. 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!

  130. 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!

  131. 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.

  132. Mel @ The Refreshanista says

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