top of page

Pea Rocket Mint Pesto Pasta

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


  • 1 ½ cups of frozen peas

  • 1 ½ cups of fresh rocket

  • ½ cup of fresh mint

  • ½ cup cashews

  • ¼ cup hemp hearts

  • 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


  1. 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.

  2. Set ½ cup of peas aside and place the remaining peas in a food processor.

  3. Add rocket, mint, cashews, hemp hearts, garlic, lemon juice and zest, nutritional yeast, and salt. Blend until the ingredients convert into a coarse mixture.

  4. While blending, slowly add olive oil in, and process only until combined – approx. 30 sec.

  5. Drain the pasta.

  6. Incorporate pesto into the pasta. Add the remaining ½ cup of peas and mix well.

  7. Serve topped with some fresh mint.

  8. Enjoy! 💚


bottom of page