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Pea Pesto Pasta

Total time: 25 minutes
Serves: 4


1 bunch basil, leaves removed from stem
¾ cup raw cashews
2 garlic cloves
¼ cup nutritional yeast
1 cup frozen peas
½ teaspoon lemon zest (half a lemon)
3 teaspoons lemon juice
3 tablespoons olive oil
1 teaspoon salt (plus more to taste if needed)
1 packet Slendier Edamame Bean Spaghetti
¾ cup water
Freshly cracked pepper, to taste
Vegan parmesan cheese (optional)

  1. To a food processor, add the basil, cashews, and garlic and blend until you reach a crumb
  2. To a pot of boiling water (that we will also use later to cook the spaghetti in), add the
    peas and cook as per packet instructions. Once done, remove with a slotted spoon.
  3. In the meantime add lemon zest, juice, olive oil, and salt, followed by the peas to the
    food processor and blitz again.
  4. Cook the spaghetti as per packet instructions and drain when done.
  5. While the pasta is cooking, add the water to the pesto and blitz one last time until you
    get a thick and creamy consistency.
  6. Add the pasta to the sauce and mix well.
  7. Serve warm with some pepper and cheese.


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