Split-Pea-Pesto-Pasta-4-540x720
Creative | Gluten Free | Institutional | Restaurants | Vegan

PESTO PASTA WITH DRIED SPLIT PEAS

Ingredients:

PESTO PASTA WITH DRIED SPLIT PEAS

  • 1/4 cup dried peas
  • 1 cup of filtered water
  • pasta of your choice
  • 1 cup of fresh basil well packed
  • 1 cup of toasted pine nuts
  • 1 lemon (juice and zest)
  • 1/2 cup nutritional yeast
  • 4 cloves of garlic
  • 1 cup of extra virgin olive oil
  • cherry tomatoes (cut in half)
  • 1 teaspoon of sea salt
  • freshly ground black pepper
  1. Bring the split peas and filtered water to a boil in a small saucepan.
  2. Reduce heat to low, cover, and simmer 40 minutes or until completely tender.
  3. Bring a large pot of salted water to a boil. Add the pasta and stir.
  4. Cover with a lid to return to a boil, then remove.
  5. Stir occasionally and cook until pasta is tender, see individual package directions.
  6. Add the basil, pine nuts, lemon juice and zest, nutritional yeast, cooked peas, garlic, salt, and pepper to a high-speed blender or food processor.
  7. Starting at low speed, and immediately begin to slowly flow into the olive oil until all the sauce comes together.
  8. Add more if necessary to achieve desired consistency. Test and adjust as necessary.
  9. Once pasta is cooked, drain and add to a large serving bowl. Add the pesto.
  10. Optional: additional lemon zest, pine nuts, basil, sea salt, and freshly ground pepper.
Main Course
Creative, Gluten Free, Institutional, Restaurants, Vegan

Method:

PESTO PASTA WITH DRIED SPLIT PEAS

  • 1/4 cup dried peas
  • 1 cup of filtered water
  • pasta of your choice
  • 1 cup of fresh basil well packed
  • 1 cup of toasted pine nuts
  • 1 lemon (juice and zest)
  • 1/2 cup nutritional yeast
  • 4 cloves of garlic
  • 1 cup of extra virgin olive oil
  • cherry tomatoes (cut in half)
  • 1 teaspoon of sea salt
  • freshly ground black pepper
  1. Bring the split peas and filtered water to a boil in a small saucepan.
  2. Reduce heat to low, cover, and simmer 40 minutes or until completely tender.
  3. Bring a large pot of salted water to a boil. Add the pasta and stir.
  4. Cover with a lid to return to a boil, then remove.
  5. Stir occasionally and cook until pasta is tender, see individual package directions.
  6. Add the basil, pine nuts, lemon juice and zest, nutritional yeast, cooked peas, garlic, salt, and pepper to a high-speed blender or food processor.
  7. Starting at low speed, and immediately begin to slowly flow into the olive oil until all the sauce comes together.
  8. Add more if necessary to achieve desired consistency. Test and adjust as necessary.
  9. Once pasta is cooked, drain and add to a large serving bowl. Add the pesto.
  10. Optional: additional lemon zest, pine nuts, basil, sea salt, and freshly ground pepper.
Main Course
Creative, Gluten Free, Institutional, Restaurants, Vegan

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