Kale and Pea Pesto with Oven Roasted Tomatoes
Prep time
Cook time
Total time
This is an amazingly creamy, dairy and nut-free, green pea pesto with oven roasted tomatoes that is so easy to make you will want to make it over and over again!
Author: GalaLiving
Recipe type: Vegan, Nut-free
Cuisine: Italian
Serves: 4
Ingredients
For the pasta
- ¾ lb. garofalo pasta (or other similar)
- 1 cup frozen green peas
For the oven roasted tomatoes
- 2 cups grape tomatoes, halved
- 1 tbsp. olive oil
- ¼ tsp salt
- ¼ tsp pepper
For the pea pesto
- 2 cloves garlic
- 3 cups basil, packed, leaves only
- ½ cup baby kale, packed
- 1 cup frozen green peas
- 2 tbsp. sesame seed butter
- ½ large lime, juiced
- ⅓ tsp salt
- ¼ tsp black pepper
- 3 tbsp. olive oil
- 3 tbsp. water
Directions
- For the roasted tomatoes: Preheat the oven to 400 deg F. Place the tomatoes in an oven proof baking dish, toss with the olive oil, salt and pepper. Roast in the oven for 30-40 minutes, tossing once half way through. Tomatoes should reduce a bit in size and flavors should concentrate. Remove and set aside.
- For the pasta: Boil water and cook the pasta according to directions on the package. During the last 2 minutes of boiling, add in 1 cup of the frozen peas. Drain pasta and set aside.
- For the pea pesto: Meanwhile, in a food processor, add the garlic cloves, basil, kale, frozen peas, sesame seed butter, lime juice, salt and pepper. Pulse and slowly pour in the olive oil, followed by the water. Pulse until everything is combined and s smooth sauce comes together.
- To assemble: Add the pesto and tomatoes to the pasta and peas, Taste for salt and adjust accordingly.
- Serve immediately, topped with vegan parmesan cheese.
Notes
The pesto will turn dark as it sits so it's best to eat this dish right away, but it still tastes amazing even left over. Reheat it on the stove, add a bit of water and a dash of salt if you are eating it as leftovers.
Recipe by GalaLiving at https://galaliving.com/kale-and-pea-pesto-with-oven-roasted-tomatoes/