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Pea pesto pasta with sautéed vegetables

Pea-pesto is a delicious, delicate version which I love using as dip, pasta & pizza sauce. This Pea pesto pasta is served with sautéed vegetables, creating a filling, vegan & healthy meal, which can be gluten-free too, if appropriate pasta is used. Serve it with a crispy, green salad!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • For the pea pesto:
  • 1 Tbsp olive oil
  • 2 cloves of garlic minced
  • 2 cup of frozen peas defrosted
  • Juice and grated zest of 1 lemon
  • 1 handful of basil leaves
  • 2 Tbsp vegan green pesto
  • Salt & pepper
  • For the sautéed vegetables:
  • 1 large carrot
  • 1 red pepper
  • 1 clove of garlic
  • 1 cup of green peas
  • 1 bunch of spring onions
  • 1 handful of basil leaves mint or parsley
  • Lemon juice
  • Salt & pepper

Method
 

  1. First make the pea pesto: heat the oil and garlic in a frying pan and stir until it’s translucent, then add the peas and put a lid on. Turn down the heat and cook for 3-5 minutes until the peas are tender. Turn off the heat, let it cool, then add the lemon juice & zest, the vegan pesto and purée it with a stick blender until you get a coarse paste. Set aside.
  2. Cook the pasta according to the packet instructions, then drain. Put the paste back into the pan, toss with the pea pesto and put a lid on to keep warm.
  3. Meanwhile, finely chop the carrots, garlic, pepper and spring onions.
  4. Heat a Tbsp of olive oil in a large pan, then add the carrots and peppers, put a lid on, and gently sauté over low heat for 10 minutes or so, until the veggies are tender.
  5. Add the garlic and cook for another minute.
  6. Add the green peas and a splash of the pasta’s cooking water, put the lid back on and cook for another 3-5 minutes.
  7. Add the chopped spring onions and your chosen herb, then combine. Season with salt &pepper and lemon juice.
  8. Add the pesto pasta to the sautéed vegetables and warm through in the pan by tossing everything together gently.
  9. Serve immediately with grated (vegan) Parmesan or basil leaves.