Almond-Pea Pesto Pasta

“When I became a vegan I had to give up all of my favourite pastas, so when I came upon this recipe I was pleasantly surprised. It tastes pretty good! I just want to say that all the amounts I give here are approximate, I never follow the recipe exactly. You might want to add less salt or lemon, and add more peas or olive oil. :) And don't be intimidated by all of the steps, it's actually fairly quick and easy to make!”

Ingredients Nutrition

  • 1 lb penne or 1 lb other short pasta
  • 2 (10 ounce) packages frozen peas (thawed)
  • 12 cup blanched almond
  • 1 -1 12 teaspoon salt
  • 1 lemon (zest and juice)
  • 14 cup olive oil


  1. Boil a large pot of salted water, and cook pasta according to directions. When there are about 2 minutes left on pasta, add one of the packages of peas.
  2. Drain the pasta except for about 1 cup of water, and then return the pasta and water to the pot.
  3. In a food processor grind the almonds.
  4. Now add the lemon zest and juice to the to almonds, along with the remaining package of peas, and the salt. Process again. You might have to scrape it down the sides after a minute to make sure it mixes evenly. If the taste is too strong, add more peas.
  5. Add the olive oil and process again.
  6. Now add the the sauce to the pasta, tossing it well and adding water as needed. Season with salt and pepper.
  7. Enjoy!

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