Can I use store-bought pesto?

Yes, any green pesto works – basil or spinach pesto pairs especially well. Just make sure it's vegan.

How long does it keep in the fridge?

About 2-3 days. That said, the pesto pasta tastes best freshly made. If you do store it, I recommend keeping the arugula and pine nuts separate – ideally the pesto too and mix together right before serving.

Vegan Pesto Pasta with Peas & Arugula (Oil-Free)

Name: Vegan Pesto Pasta with Peas & Arugula (Oil-Free)
Total time: 15 min
Ingredients: 8 oz. (225) g whole grain pasta; 5-6 tbsp vegan arugula pesto*; 2/3 cup (100 g) frozen peas; Handful of arugula; Black pepper; 1-2 tbsp pine nuts or vegan parmesan, for garnish

Description

This vegan pesto pasta with peas and arugula is the perfect quick weeknight meal: ready in just 15 minutes, full of flavor, and completely oil-free.

Ingredients

Scale

8 oz. (225) g whole grain pasta
5-6 tbsp vegan arugula pesto*
2/3 cup (100 g) frozen peas
Handful of arugula
Black pepper
1-2 tbsp pine nuts or vegan parmesan, for garnish

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Instructions

Cook the pasta: Cook the pasta in salted water until al dente, about 9 minutes, according to the package instructions.
Add the peas: Add the peas during the last 3-4 minutes and cook them along with the pasta.
Drain: Drain the pasta and peas, reserving a little of the cooking water.
Stir in the pesto & arugula: Mix the arugula pesto and a handful of arugula into the still-warm pasta. If needed, add a few spoonfuls of pasta water to make everything nice and creamy.
Toast the pine nuts: In a small pan, dry-toast the pine nuts for 2-3 minutes until they take on some color.
Serve: Serve with pine nuts or vegan parmesan and freshly ground black pepper.

Notes

*You can also use a vegan green pesto from a jar.