Pea Pesto Pasta w/ Sundried Tomatoes

I’ve been making nut-free, vegan pesto for years now, and I always come back to some variation of this one, made with peas and avocado — partly because I usually have all of the ingredients on hand, but also because it’s so creamy and delicious. In the winter, this pasta dish is on rotation in our household. It always hits the spot. I use Banza rotini for a grain-free alternative filled with protein and sometimes my hubby will toss in turkey meatballs to really amp it up. This dish is so easy and you can’t really mess it up: taste the pesto and adjust as you go!

Pea Pesto Pasta with Sundried Tomatoes

Serves 2 hearty bowls with leftovers

Ingredients

• 1/2 an avocado

• 1 cup peas, cooked

• 1 cup spinach

• 1/2 cup fresh basil

• 2 tbspns nutritional yeast

• 1 tbspn balsamic vinegar

• Salt and pepper to taste

• 1 box Banza rotini

• 1/2 cup sundried tomatoes, chopped

• 2 cups spinach

Directions

• To make the pesto, add the avocado, peas, 1 cup spinach, basil, nutritional yeast, and balsamic vinegar to a high powered blender (I use a Vitamix). Add a half cup of water and blend until smooth. Season with salt and pepper to taste.

• Cook the pasta and drain when done, reserving 1/4 cup of pasta water.

• Add the spinach to the bottom of the pot, pour half the pasta and the pasta water back into the pot. Add half of the pesto mixture. Add the rest of the pasta and pesto on top. Toss to coat.

• Mix in the sundried tomatoes.

• Serve warm. I like to sprinkle nutritional yeast on top for a little extra umami taste.