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Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF) Recipe

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4.1 from 61 reviews

This vibrant Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula is a delicious vegan and gluten-free meal perfect for a quick, nutritious lunch or dinner. The fresh pea pesto blends basil, parsley, and garlic with toasted pine nuts and vegan parmesan for a creamy, flavorful sauce. Tossed with gluten-free pasta, sautéed garlic and sun-dried tomatoes, and fresh arugula, this dish bursts with bright, herbaceous flavors and satisfying textures all ready in just 30 minutes.

Ingredients

Pesto

  • 1 ½ cups packed basil
  • 1/2 cup packed flat leaf Italian parsley
  • 1 cup green peas (if frozen, thawed)
  • 4 cloves garlic (4 cloves yield ~2 Tbsp)
  • 1/4 cup toasted pine nuts (plus more for serving or substitute raw walnuts but omit as garnish)
  • 1 medium lemon, juiced (~2 Tbsp or 30 ml lemon juice)
  • 1/4 cup vegan parmesan cheese
  • 1 pinch sea salt (plus more to taste)
  • 1/4 cup olive oil

Pasta & Toppings

  • 10 ounces gluten-free pasta
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup loosely packed arugula (organic when possible)

Instructions

  1. Boil Pasta Water: Fill a large saucepan three quarters full with water, generously salt it, and bring it to a rolling boil. This is essential for properly cooking your gluten-free pasta.
  2. Prepare Pesto: In a food processor, combine basil, parsley, green peas, garlic cloves, toasted pine nuts, fresh lemon juice, vegan parmesan cheese, and a pinch of sea salt. Pulse to begin blending the ingredients.
  3. Blend Smooth: While the food processor is running, slowly stream in olive oil through the feed tube. Continue processing, scraping down the sides as needed, until you achieve a creamy, well-combined pesto. If the mixture is too thick or struggles to blend, add a little extra olive oil or water to loosen it.
  4. Season Pesto: Taste the pesto and adjust the seasonings to preference by adding more lemon juice for brightness, vegan parmesan for cheesiness, sea salt for saltiness, or peas for sweetness.
  5. Cook Pasta: Add the gluten-free pasta to the boiling salted water and cook according to package instructions until al dente—meaning the pasta has a slight bite to it without being overly soft. Drain the pasta, then return it to the pan off heat to keep warm.
  6. Sauté Garlic and Sun-Dried Tomatoes: Heat a large saucepan or skillet over medium heat. Add 1 tablespoon olive oil, the chopped garlic, and chopped sun-dried tomatoes. Sauté for 1–2 minutes until the garlic releases its fragrance but has not browned, which prevents bitterness.
  7. Toss Pasta with Tomatoes: Remove the skillet from the heat. Add the cooked pasta to the skillet and toss well to coat the noodles thoroughly with the garlic and sun-dried tomato mixture.
  8. Add Pesto and Arugula: Transfer the pasta to a serving bowl or platter. Add about 3/4 of the pea pesto along with the loosely packed arugula. Toss everything together gently but thoroughly to combine all flavors and wilt the arugula slightly.
  9. Serve and Garnish: Serve the pasta warm, accompanied by the remaining pesto on the side. Garnish generously with additional parsley, pine nuts, and vegan parmesan cheese for added flavor and texture.
  10. Storage and Serving Tips: Best enjoyed fresh, leftovers can be kept refrigerated for 2–3 days. This pasta dish can be served chilled or at room temperature, making it versatile for any occasion.

Notes

  • Use organic arugula when possible for the freshest flavor.
  • Toasted pine nuts add a richer flavor, but raw walnuts can be substituted—omit extra garnish if using walnuts.
  • If the pesto is too thick, thinning with extra olive oil or a splash of water helps in blending smoothly.
  • Do not overcook the pasta; gluten-free pasta tends to become mushy quickly.
  • If you do not have vegan parmesan cheese, nutritional yeast can be used as an alternative for a cheesy flavor.
  • The sun-dried tomatoes bring tang and sweetness but choose ones packed in oil for a richer taste.

Find it online: https://justsosavory.com/pea-pesto-pasta-with-sun-dried-tomatoes-and-arugula-vegan-gf-recipe/