Description
A simple yet scrumptious pasta perfect for a weeknight meal. This vegan pesto spaghetti with English peas is nutritious but still indulgent and made with only 5 ingredients!
Ingredients
Scale
- 1/2 lb Spaghetti
- 1/2 Cup Pesto (Try this Easy Vegan Parsley Pesto recipe!)
- 1 1/2 Cups Shelled English Peas (Blanched)
- 2 Tbsp Pine Nuts (Toasted)
- Fresh Parsley (Garnish)
Instructions
- Put a large pot of water on to boil.
- In a dry frying pan over medium heat, toast the pine nuts until they are golden brown on all sides. Approx. 2 minutes stirring frequently.
- Once the water is boiling, add ice to a large bowl of cold water. Add the peas to the boiling water and allow to cook for 2 minutes. After 2 minutes remove the peas from the water and place them directly into the ice bath.
- Prepare the pasta as directed on the package. Drain the pasta and reserve some of the pasta water.
- Add the pasta to a bowl or pot and mix in the pesto.
- Add the peas to the pasta and slowly add some of the pasta water to the mixture to loosen the sauce and help mix in the pesto.
- Serve immediately and top with vegan Parmesan or nutritional yeast, if desired. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Pesto Spaghetti, Pesto Spaghetti with Peas, Vegan Pasta
