Green Pea and Pumpkin Seed Pesto Pasta

Ingredients:

1 cup green peas, thawed from frozen
1/2 cup roasted pumpkin seeds
3 cloves, garlic
1/2 whole lemon juice, and zest-more to taste
1/4 cup grated Parmesan cheese, if youre ok with dairy or use nutritional yeast instead
1/2 cup olive oil, more if needed
2 sprigs fresh basil
2 sprigs fresh parsley
1 pinch dried oregano, (optional)
1/2 cup packed cilantro, (optional)
4 fresh mint leaves, leaves (optional)
1 teaspoon sea salt, (more to taste)
1 teaspoon ground black pepper, (more to taste)
1 box lentil noodles, (I like Explore Cuisine brand) or orzo/noodles of choice

Directions:

1.Add all ingredients to a food processor and process on low for around a minute or until blended, but still a bit chunky. Can add more olive oil or lemon juice if it seems too thick, or a little bit of water.

2.Boil lentil noodles or orzo (can add chopped up broccoli to the water to boil at the same time for additional nutrition), strain and toss together with the pesto. Can add some sautéed onions, green beans or asparagus for a more veg hearty option as well, and chicken for extra protein, but it's quite protein packed without meat! Add more parmesan or nutritional yeast to top and some arugula if you like.