Name: Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups packed basil; 1/2 cup packed flat leaf Italian parsley; 1 cup green peas ((if frozen, thawed)); 4 cloves garlic ((4 cloves yield ~2 Tbsp)); 1/4 cup toasted pine nuts ((plus more for serving // or sub raw walnuts, but omit as garnish)); 1 medium lemon, juiced ((~2 Tbsp or 30 ml per lemon)); 1/4 cup vegan parmesan cheese ((plus more for serving)); 1 pinch sea salt ((plus more to taste)); 1/4 cup olive oil; 10 ounces gluten-free pasta; 1 Tbsp olive oil; 2 cloves garlic, chopped; 1/4 cup sun-dried tomatoes, chopped; 1 cup loosely packed arugula ((organic when possible))