This Pea Pesto Pasta dish is full of vibrant green goodness, completely plant based, gluten free AND oil free. With a base of just 4 ingredients and ready in 5 minutes, there's no excuse not to make this (like right now).
All you'll need is a food processor or blender (I use a vitamix) and it's green lights ahead. (pun intended)
A tip for those that like a little cheesiness in your pesto, try adding 1/4 cup nutritional yeast to give it that vegan cheesy flavor.
The reason I made this oil free is because I always found pesto to be so calorie and fat heavy, you could only really afford a few tablespoons before your meal becomes a little tooo indulgent. So in an effort to up the nutrition, and lower atleast some of the fat, i've added organic peas, omitted the oil and only added macadamias to give this pesto it's creaminess. Other nuts that you could try adding are cashews, or pine nuts so if you have either of these on hand just swap em out.
I've mixed in this pesto with some Chickpea pasta, which contains 18g of protein per serving, so with all ingredients combined, you're getting all your macros in this dish.
Serves 2
What you'll need:
2 cups packed basil
1 cup macadamias (i used roasted and unsalted) + 1 tbsp for garnish
3 cups lightly cooked peas
1 tsp pink salt
2 tbsp nutritional yeast (optional, for garnish)
3 cups cooked chickpea penne pasta. (I used Banza)
What to do:
Throw all your pesto ingredients into your high powered blender (or food processor) blitz on medium until smooth and creamy
Stir into your freshly cooked pasta, transfer to two bowls and top with a sprinkle of crushed macadamias and some nutritional yeast if you desire.
Serve immediately and enjoy.
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