Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas
This Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas is a quick and easy dinner - ready in less than 30 minutes and filled with bright and fresh flavors.
Ingredients
- Sun-Dried Tomato Pesto*
- 1 lb bow tie pasta or pasta of choice
- 1 tbsp olive oil
- 1 shallot diced
- red pepper flakes to taste
- 1 cup spring peas fresh or frozen
- fresh basil for topping
Instructions
- Prepare Sun-Dried Tomato Pesto according to the instructions.* Store in the fridge until ready to use.
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
- Heat olive oil over medium heat. Add shallot and sauté for 2 minutes, or until translucent. Add red pepper flakes and peas to the pan and sauté for an additional minute.**
- Pour cooked pasta and pesto into the pan and toss everything until coated evenly. Add pasta water as needed.
- Top pasta with fresh basil and additional red pepper flakes.
- Serve and enjoy.***
Notes
*Get the recipe here. This can be made 2 days ahead of time.
**If using frozen peas, you may need to cook for an additional couple minutes.
***When reheating leftovers add a splash of water, olive oil or hummus to the pasta to loosen the sauce back up.
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