Pea Pesto Pasta with Sun-Dried Tomatoes and Arugula

🕒 Prep Time: 15 min   🕒 Cook Time: 15 min
🍽️ Servings: 4

Pesto Ingredients

• 1 ½ cups packed basil

• ½ cup packed flat leaf Italian parsley

• 1 cup green peas (defrost first if using frozen peas)

• 3-4 cloves garlic 

• 1 medium lemon, juiced

• ¼ cup parmesan cheese

• 1 pinch sea salt

• ¼ cup olive oil

Pasta Ingredients

• 10 ounces pasta

• 1 tablespoon olive oil

• ¼ cup sun-dried tomatoes, chopped

• 1 cup loosely packed organic arugula, chopped

Instructions:

1. Fill a large saucepan with water, salt generously, and bring to boil.

2. While the water is warming, prepare pesto. Add basil, parsley, peas, garlic, lemon juice, cheese, and sea salt to the food processor. While the ingredients are blending, add olive oil by streaming through the top spout.

3. Alternate blending and scraping down the sides of the food processor with spatula. Blend until creamy and fully combined. If more liquid is needed, use oil or water.

4. Add pasta to boiling water and cook per package instructions. Drain when al dente and return to pan.

5. Add pesto to cooked pasta and toss to coat completely.

6. Add arugula and sun-dried tomatoes, tossing gently to combine.
   

💚The Healthy Bit: Peas 💚

Peas are highly nutritious and packed with plant-based protein, dietary fiber, and essential micronutrients like vitamins A, C, and K. They have a low glycemic index and are rich in protein and fiber, which slow the absorption of carbs to prevent glucose spikes. They also contain minerals like magnesium and potassium, which help regulate blood pressure. Their soluble fiber helps reduce LDL (“bad”) cholesterol. A single cup of cooked peas contains almost 9 grams of fiber which helps to add bulk to stool and feeds beneficial gut bacteria.

Peas are also rich in the carotenoids lutein and zeaxanthin, both antioxidants are known to filter harmful blue light and protect the eyes against age-related macular degeneration and cataracts.