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Vegan Sundried Tomato Pea Pesto Penne
Creamy vegan pesto is so simple and delicious and surprisingly easy to make. If you don't want to make it, thankfully there are plenty of options to buy pre-made vegan pesto sauces at most grocery stores. This recipe incorporates gluten-free chick pea pasta and grilled asparagus to complete a perfect light summer pasta dish. It pairs perfect with a crisp white wine and summer sunshine.
Prep Time: 00:00
Cook Time: 00:30
Vegan Pea Pesto
1 1/2 cup packed basil
1/2 cup packed italian parsley
1/2 cup peas (thawed if frozen)
4 garlic cloves
1/4 cup pine nuts, toasted
1/4 cup vegan parmesan cheese
1 lemon, zested and juiced
1/2 cup extra virgin olive oil
1 8 oz box of banza penne
2 garlic cloves
2 tbsp olive oil + 1 tbsp
1/4 cup sun-dried tomatoes, julienne slices
2 cup fresh arugula
1 lb asparagus
1To make the pesto, add basil, parsley, peas, garlic, pine nuts, lemon juice, and parmesan to a food processor and blend. While running, slowly add the olive oil to the mixture, stopping to scrape down the sides on occasion, until completely combined.*
2In a large pot, bring 5 cups of water to rapid boil. Salt and oil water. Add entire box of Banza penne and cook 9-10 minutes, or al dente. Drain and rinse noodles.
3While the penne is cooking, add olive oil to large pan and heat over medium heat. Add the asparagus and cook until lightly browned (about 15 min). Remove and set aside.
4Add another tbsp of olive oil to the pan and heat to medium-high heat. Add the garlic and sundried tomatoes and garlic to the pan and stir continuously, until fragrant (about 1 min).
*As a time saver, you can make the pesto ahead of time and store in the fridge up to 1 week or freeze in an air-tight container. If frozen, pull out and let come to room temperature before use.
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