Ingredients
Serves 2–3
Pesto
- 1 cup green peas, thawed from frozen
- ½ cup roasted pumpkin seeds
- 3 cloves garlic
- ½ whole lemon, juiced and zested (more to taste)
- ¼ cup grated Parmesan or nutritional yeast
- ½ cup olive oil (more if needed)
- 2 sprigs fresh basil
- 2 sprigs fresh parsley
- 1 pinch dried oregano (optional)
- ½ cup packed cilantro (optional)
- 4 fresh mint leaves (optional)
- 1 tsp sea salt
- 1 tsp ground black pepper
To serve
- 1 box lentil noodles or pasta of choice
- Optional additions: broccoli florets, sautéed onions, green beans, asparagus, cooked chicken
Method
- Add all pesto ingredients to a food processor. Blend on low for about 1 minute until blended but still slightly chunky. Adjust consistency with extra olive oil, lemon juice, or water as needed.
- Cook pasta according to package directions. If using broccoli, add florets to the boiling water in the last 3 minutes.
- Drain pasta and toss with the pesto while still warm.
- Top with extra Parmesan and fresh arugula. Add sautéed vegetables or chicken if desired.