Vibrant and full of freshness Vegan Pea Rocket Mint Pesto served with Rigatoni Pasta. This pasta was a spontaneous creation inspired by my garden. There is nothing better than fresh herbs.
It’s ready in 20 minutes and deserves a spot in my top 5 spring/summer pasta dishes. It’s so fresh and flavorful! If you enjoyed my recent Vegan Lemon Pasta, you are gonna love this one too. 💚
🍽 Serves 4-5
🕘 20 minutes
Ingredients
1 ½ cups of frozen peas
1 ½ cups of fresh rocket
½ cup of fresh mint
½ cup cashews
¼ cup hemp hearts @hemp.nz
1 clove of garlic
2 Tbsp lemon juice
1 Tbsp lemon zest
2 Tbsp nutritional yeast @realfooddirect
1 tsp sea salt
1/2 cup extra virgin olive oil
Instructions
In a large pot, bring the water to boil, add 1 Tbsp of salt and frozen peas. Bring to boil and cook for approximately 3 minutes. Remove the peas and bring the water back to boil. Cook pasta in the same water, according to the packaging.
Set ½ cup of peas aside and place the remaining peas in a food processor.
Add rocket, mint, cashews, hemp hearts, garlic, lemon juice and zest, nutritional yeast, and salt. Blend until the ingredients convert into a coarse mixture.
While blending, slowly add olive oil in, and process only until combined – approx. 30 sec.
Drain the pasta.
Incorporate pesto into the pasta. Add the remaining ½ cup of peas and mix well.
Serve topped with some fresh mint.
Enjoy! 💚
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