I love Italian food and I love pesto. But when you can’t eat dairy, pesto is a no go. Or is it? This creamy pea pesto pasta is made with pesto you thought you couldn’t have and is also gluten free.
What do you need for the pea pesto pasta?
For 4 people:
- A bag of buckwheat pasta (about 250 grams)
- 2 tbsp nutritional yeast
- 1/2 cup pine nuts
- 2 1/4 cup frozen peas
- 1/2 avocado
- 2 tbsp lemon juice
- 1 tbsp applecider vinegar
- 4 tbsp mixed herbs
- 1 tbsp garlic
- salt and pepper
- 2 cups rucola salad mix
How to prepare the pea pesto pasta?
- Cook the buckwheat according the package
- Toast the nutritional yeast and pine nuts in a dry pan until golden brown
- Discard the pine nuts and nutritional yeast and put in nutribullet (leave 2 tbsp behind)
- Cook the peas in the same pan with some water
- When the peas are ready, put 1 cup in the nutribullet and add the lemon juice, applecider vinegar, mixed herbs, garlic, salt, pepper, avocado and a handful of rucola
- Discard the water of the pasta and add the cooked peas and the remaining rucola mix.
- Also add the pesto sauce. If too thick, add some almond milk.
- Mix it well together and serve on the plates with the remaining pine nuts.
Like I mentioned in the intro, I never thought I could have pesto again. I remember back in those not so healthy days, I would treat myself on a lazy Sunday with freshly baked baguettes from the oven with pesto and melted cheese, which I would devour in bed while watching one of my tv shows. Gosh, I came a long way from that! Okay, I have to admit that I still eat food in bed (just because), but other than that I’d consider myself being pretty good and healthy when it comes to my breakfasts. My weekend treats now consists out of either pancakes or something baked in the oven. And if I really want to treat myself, I’ll add chocolate.
That’s another story though, let’s get back to making this beautiful pasta. Pasta is always a good idea. Always. It’s easy to make, almost everyone loves it and it’s just yummy. Sometimes I’ll make myself an easypeasy pasta and sometimes I’d like to put in some extra effort, like with this one, making a nice pea pesto pasta. The loveliest thing about this is that you also have some veggies in your pesto, which is an extra bonus. This pesto is made with nutritional yeast and no cheese, which makes this pasta dairy free and also vegan. Though you’re welcome to add in some smoked chicken anytime, you do you! I used buckwheat pasta as it’s gluten free or you can use pulse pasta made from chickpeas or just whole wheat pasta (or just plain pasta if you want to be cheeky, but your body will thank you later when you choose not to eat it).
To make this yummy pea pesto pasta, you’ll cook the pasta according the package, I’m not interrupting with pasta instructions you know. I’ll just teach you how to make the pesto instead. For that, you will toast the pine nuts and nutritional yeast in a pan without any oil for a couple of minutes until the pine nuts are nicely roasted. Then you discard then and you’ll add in the peas with some water and you cook those for about 5 minutes until they are softened.
Then you will make the pesto by putting all the ingredients in a nutribullet or kitchen aid. You will need for this 1 cup of the cooked peas, the nutritional yeast with pine nuts minus 2 tablespoon, apple cider vinegar, lemon juice, mixed herbs, salt and pepper, avocado and a handful of rucola. Mix it all together nicely until you get the consistency of pesto. Then add the pea pesto to the drained pasta with the remaining peas and rucola and stir. Serve the pea pesto pasta on the plates and top it of with the remaining pine nuts.