Pea Pesto Pasta With Sun-Dried Tomatoes & Arugula Recipe
Recipe By Minimalist Baker
Amazing, 30-minute pea pesto pasta that's vegan, gluten-free, and tossed with arugula and sun-dried tomatoes.
4.9
21 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pea Pesto Pasta With Sun-Dried Tomatoes & Arugula Recipe
- 0.38 cup Packed basil
- 0.13 cup Packed flat leaf italian parsley
- 1/4 cup Green Peas
- 1 Cloves Garlic
- 0.06 cup Toasted Pine Nuts
- 1/4 Medium lemon juiced
- 0.06 cup Vegan parmesan cheese
- 1/4 pinch Sea salt
- 0.06 cup Olive oil
- 2.50 ounce Gluten free pasta
- 1/4 tablespoon Olive oil
- 1/2 Cloves Garlic, Chopped
- 0.06 cup Sun Dried Tomatoes, Chopped
Nutrition
value
value
488
calories per serving
27 g Fat20 g Protein69 g Carbs8 g FiberOther
Current Totals
- Fat27g
- Protein20g
- Carbs69g
- Fiber8g
MacroNutrients
- Carbs69g
- Protein20g
- Fiber8g
Fats
- Fat27g
Vitamins & Minerals
- Calcium295mg
- Iron5mg
- Vitamin A331mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9106mcg
- Vitamin B12< 1mcg
- Vitamin C40mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium153mg
- Manganese4mg
- Phosphorus336mg
- Selenium6mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Minimalist Baker