Peas and Basil Pesto Pasta

This might sound like a strange combination but it is actually a perfect healthy alternative for green pesto!
5 van 1 stem
Cooking time 15 mins
Total time 15 mins
course Main
cuisine Vegan
servings 2 persons
calories 442 kcal


  • Food processor or blender
  • Cooking pan
  • Frying pan


  • 150 g pasta
  • 35 g roasted pine nuts (reserve 1 tbsp for topping)
  • 2 cloves garlic
  • 1 shallot
  • 1 bell pepper
  • 120 g green peas
  • 1 lemon (juiced)
  • 15 g fresh basil
  • 1 tbsp olive oil
  • 25 g arugula
  • 300 g chicken (optional)


  • Cook the pasta in salted water.  
  • Roast pine nuts on high heat for 1 minute and add to the food processor or blender, reserving 1 tbsp for topping. 
  • Cut the shallots and bell pepper, and cook them.
  • Add the peas, lemon juice, basil, olive oil, garlic, salt and pepper to the food processor. Blend until creamy. Add a little bit of cream to make it more creamy if needed.
  • Mix the shallots, paprika and pea pesto with the pasta. Add the arugula and pine nuts.


Seasoning: Salt & pepper


Sugar: 7.2gFiber: 4.7gCalories: 442kcalSaturated Fat: 1.8gFat: 15.8gProtein: 16.7gCarbohydrates: 58.7g
course Main
cuisine Vegan
keyword 15-minutes, Low kcal, Pasta, Pesto
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