If you’re looking for fresh, protein-filled carbs, then this recipe’s a must! The garden-fresh aromas of the basil, parsley, and garlic are mouth-watering, while the protein-rich green peas also add a fun and nutritious twist to the dish. You can also add arugula or spinach for extra nutrition, or switch out the regular pasta with chickpea pasta for even more protein!
Pea Pesto Pasta w/ Roasted Tomatoes
Yield: 3-4 servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
1 ¼ cup sweet cherry tomatoes
2 teaspoons avocado oil
¼ teaspoon dried basil
¼ teaspoon salt
Freshly ground black pepper, to taste
10 ounces gluten-free or whole grain pasta
1 cup packed basil leaves
½ cup packed Italian flat-leaf parsley
4 garlic cloves
1 cup green peas
8 oz. silken tofu
Juice of 1 medium lemon
1 tablespoon nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
Preheat the oven to 270 F.
In a bowl, toss the cherry tomatoes in oil, dried basil, salt, and black pepper until fully coated.
Spread the tomatoes out on a baking tray lined with parchment paper. And bake for approx. 20 minutes.
Fill ⅔ of a saucepan with water and bring to a boil.
Meanwhile, in a food processor, add the basil, parsley, garlic, green peas, tofu, lemon juice, nutritional yeast, garlic powder, onion powder, and salt to a food processor. Blend until the pesto is fully combined and the texture, creamy and smooth. Taste and adjust the seasonings, if needed.
Add the pasta to the boiling water and cook according to the package instructions. Make sure you don’t overcook the pasta, as they should be ‘al dente’ and still have a slight bite to them. Remove from heat and drain the pasta.
Transfer the pasta to a large bowl and add in the pesto sauce, tossing to combine. (If you like your pasta lighter, use all the pasta. But if you like a heavier flavor, use less pasta and more sauce.) Add in the roasted tomatoes as well, and mix to combine.
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