Pea Pesto Pasta With Sun-Dried Tomatoes and Arugula

I don’t ignore how food tastes or force protein shakes down my throat. I am going to do things more intentionally, thinking about how I can incorporate healthy protein sources into my daily diet. You dig?

This recipe is perfect for anyone looking to add more protein to their diet. Gluten-free pasta is mixed with a rich, creamy vegan Pea pesto, along with sun-dried tomato and arugula. It is Delicious, nutritious, and ready within 30 minutes.

First, they’re delicious. They are also loaded with protein, containing 8 grams per cup. That’s wild. It’s rough, I know. This pesto is infused with Italian parsley and basil, plus lemon juice, garlic, and vegan Parmesan cheese.

For this recipe, I used my favorite gluten-free fusilli pasta from Trader Joe’s, which is made of quinoa and rice. This pasta is not “healthy” and passes my discerning palate test.

One cup of cooked rice provides 5 grams of protein. Let’s face it: we will eat at least two cups of this, so you’ll get 10 grams of protein. The power of math and magic is at work.

It’s a wonderful meal to make when you want something healthy and comforting. It’s easy to make for lunch or dinner, and it takes only 30 minutes! Can we also talk about the leftovers, please? So delicious.

If you’re curious about the amount of protein in each serving, it is 15+ grams. This is a serious plant-based powerhouse, people.

Ingredients

PESTO

One and a half cups of packed basil
1 cup flat Italian parsley
Green peas, 1 cup (if frozen)
Four cloves of garlic (each clove yields 2 Tbsp.)
1/4 cup toasted walnuts (add more to serve // or substitute raw walnuts but leave out as garnish).
Juice 1 medium lemon (2 Tbsp or 30 ml)
14 cup vegan Parmesan cheese
Add more salt to your taste.
1/4 cup olive oil

PASTA

10 ounces of gluten-free pasta
1 Tbsp olive oil
Two cloves of garlic, chopped
14 cups chopped sun-dried tomatoes
Arugula loosely packed (organic if possible).

Instructions

Fill a large pan 3/4 full of water. Salt generously and bring it to a rolling boil.
Prepare pesto in the meantime. Add basil, parsley, and peas to a food processor. Also, add garlic, pinenuts, lemon juice, vegan Parmesan cheese, and sea salt. Mix well. While the machine runs, pour olive oil into the spout.
Continue to blend, scraping sides down as necessary, until creamy. Add a little more water or olive oil if it isn’t mixing well.
Add more salt to balance the saltiness or sweetness, add vegan parmesan cheese for a cheesy taste, or add peas to sweeten.
Add pasta to the boiling water, and then cook it according to the package instructions. Don’t overcook the pasta. Drain when they are still ‘al-dente.’ Remove pan from heat and place aside.
Once the pasta has been drained, place a large pan or cast-iron skillet on medium heat. Once the oil is hot, add garlic and sun-dried tomato. Sauté for 1-2 mins, or until garlic is fragrant and not browned.
Remove the skillet from heat, add pasta and coat.
Add 3/4 of the pea pesto to the arugula and transfer it onto a serving plate or mixing bowl. Toss together.
Serve with pesto and pine nuts on the side. Garnish with parsley and vegan Parmesan cheese.
Enjoy them fresh or chilled. Leftovers can be stored in the fridge for up to 2 days. Enjoy at room temperature or chilled.