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  • Writer's pictureElaine

Pea and Spinach Pesto Pasta Salad (Vegan!)

Updated: Oct 7, 2023

This year's 4th of July fireworks party buffet had everyone oooo la laaa over our dear girl Summer's amazing pasta salad and asking for her recipe.

I'll just quote Summer here:

"For the recipe I don’t really measure anything I just use my best judgment.

Two good handfuls of fresh spinach

About a cup of frozen peas

Sauté that down for a few minutes with minces of fresh garlic until the spinach is just lightly wilted

Have your desired pasta boiling (I recommend larger noodles to hold more sauce)

After sautéing the spinach and peas add to a blender with a bit over a half cup of cashews (soak them in hot water for a few minutes prior to)

About a cup of oat milk

Tahini is optional, if so, a hefty Tbsp

About 1/4 cup nutritional yeast (for a more “cheesy” taste add more)

Juice of 1/2 a lemon

Salt, pepper, smoked paprika, red pepper flakes, garlic powder

And then blend

Pour over warm, drained pasta, and enjoy 😊"

Serve warm, but it's this is also delicious cold.

Summer says, when I asked what her favorite pasta is for this recipe : Rigatoni!!! 🙌🙌🙌🙌

Since I asked and maybe you did too:

Summer enriched this recipe later in the summer with whole milk (same measurement) instead of the oat milk and about 3oz of soft goat cheese. She also added one jalapeño and some green onion because her garden had just produced it and the heat is perfection! Personally, as long as you are neither vegan nor lactose intolerant, this version is far superior. Creamy as can be!

Sweet S, shown here with her delivery along with a couple containers of homegrown sun-dried tomatoes in olive oil and herbs, food is LOVE!! Gonna get a perfect baguette to toast up and make bruschetta this weekend!! ❤️❤️❤️

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