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Split Green Pea Pesto Pasta

Split Green Pea Pesto Pasta

Entrees

Course

Difficulty

Moderate

Pulse Type

Dry Peas

Specialty Diet

Vegan

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/4 cup split peas dried
1 cup water filtered
12 ounces pasta noodles of choice
1 cup basil fresh; tightly packed
1 cup pine nuts toasted; divided
1 lemon zested and juiced
1/2 cup nutritional yeast
4 cloves garlic
1 cup olive oil extra virgin
16 ounces tomatoes cherry; halved
1 tsp salt sea
pepper black; freshly ground

Instructions

Bring the split peas and filtered water to a boil in a small saucepan. Reduce heat to low, cover, and simmer for 40 minutes, or until completely tender.
Bring a large pot of salted water to a boil. Add the pasta noodles and stir. Cover with a lid to bring back to a boil, and then remove. Stir occasionally and cook until pasta is tender, reference individual package directions.
Add the basil, pine nuts, lemon juice and zest, nutritional yeast, cooked split peas, garlic, salt and pepper to a high-speed blender or food processor. Begin on low speed, and immediately start slowly streaming in the olive oil until the whole sauce comes together. Add more if necessary to reach desired consistency. Taste, and adjust as needed.
Once the pasta is cooked, drain and add to a large serving bowl. Add the pesto, gently toss to coat, and fold in the halved tomatoes.
Optional: garnish with extra lemon zest, pine nuts, basil, sea salt, and freshly cracked pepper.