Grammy's Kitchen · Pesto Pasta · Pea Pesto Pasta with Sun-Dried Tomatoes & Ar
One of 66 pesto pasta recipes we measured
from minimalistbaker.com
It ranks #1 of 66 for noodle texture among the pesto pasta recipes we compared. 114 cooks on minimalistbaker.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 12% |
| protein add | 9% | 22% |
| aromatics | 6% | 1% |
| vegetables and beans | 83% | 18% |
| salt | 0% | 1% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 1/2 cups packed basil |
| 50 g | 1/2 cup packed flat leaf Italian parsley |
| 145 g | 1 cup green peas ((if frozen, thawed)) |
| 12 g | 4 cloves garlic ((4 cloves yield ~2 Tbsp)) |
| 29 g | 1/4 cup toasted pine nuts ((plus more for serving // or sub raw walnuts, but omit as garnish)) |
| 1 medium lemon, juiced ((~2 Tbsp or 30 ml per lemon)) | |
| 25 g | 1/4 cup vegan parmesan cheese |
| 1 pinch sea salt ((plus more to taste)) | |
| 54 g | 1/4 cup olive oil |
| 284 g | 10 ounces gluten-free pasta |
| 14 g | 1 Tbsp olive oil |
| 6 g | 2 cloves garlic, chopped |
| 60 g | 1/4 cup sun-dried tomatoes*, chopped |
| 30 g | 1 cup loosely packed arugula ((organic when possible)) |
Method: 10 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe hits EVERY time. It is so forgiving and so delicious seemingly regardless of the substitutions that I do. It has been a staple in our meal plan for at least a few years (at least). I have made it 100% following the recipe -- delicious, and have mad” — a cook, 5.0★
“This recipe is great for spring and summer! I love incorporating the peas into the pesto for some added nutrition and flavor. I used 2 cups of basil because I didn't have any parsley on hand but otherwise followed the recipe as written for the pesto. For th” — a cook, 5.0★