Pea Pesto Pasta
1 tbsp dried basil
1⁄2 tbsp parsley
1 cup green peas (thawed)
3 large cloves garlic (1 1⁄2 tbsp, minced)
1⁄4 cup pine nuts or cashews
2 tbsp lemon juice
1 handful of washed and chopped kale (optional)
1⁄4 cup parmesan “cheese”
1⁄2 - 3⁄4 cup low sodium vegetable stock or water
handful of chopped sun dried tomatoes
1 cup frozen corn
pasta for 2-4 people
Bring a large pot of water to a boil, add the pasta and cook it uncovered, for 10 minutes.
Meanwhile in a blender, puree the peas, basil, parsley, garlic, nuts/seeds, lemon juice, greens, parmesan "cheese" and enough stock to make a sauce-like consistency.
Once the pasta has finished cooking, drain it and return it to the pot then add the sauce and sun dried tomatoes. The heat of the pasta should warm the sauce. Microwave the corn.
Plate the pasta and corn; serve with garlic bread and/or salad.