Sweetly Raw – Pea Pesto Noodles (Vegan/Nut-Free) & GIVEAWAY
Lately I've been eating endless bowls of today's recipe and I'm excited to share it so that you can make it too! I'm pretty sure that you'll be hooked.
I've always liked pesto. It's versatile, fresh, and delicious. Eat it on noodles, stuffed into mushroom caps, on crackers, mixed into yogurt for a dip, on salads, tossed with roasted veggies, on pizza... the options are endless. I like to experiment with making different kinds of pesto too. Traditional basil pesto with pine nuts is great but its fun to change it up. I like using cilantro, parsley, spinach, arugula, and kale for the greens and have tried pretty much every nut and seed in place of pine nuts: pumpkin seeds and walnuts are two of my faves.
Today I have a bit of a different one. This Pea Parsley Pesto is creamy, bright, and flavourful. It also happens to be vegan and nut free as I've used hemp seeds in it. I could literally sit and eat it with a spoon (actually I have done that haha), and it's nice as a dip.
Since pesto and noodles are a match made in heaven, I've mixed my pesto with NuPasta which is made from the konjac plant which is high in fiber and doesn't contain any starch!!
A regular plate of pasta has about 300 calories and 2 grams of fiber while a large serving of NuPasta has only 25 calories and 6 grams of fiber! If you're looking to lose weight, this stuff is a dream. I generally go for zucchini noodles but these noodles are nice because they're so similar to regular pasta. They have fettuccine, spaghetti, and angel hair pasta.
One of the things I really like about this pasta is that it doesn't require any cooking for prep! All you need to do is take them out of the package, drain the water off and give them a good rinse. You can heat them up or eat them cold.
See? This is the fettuccine.
My pesto recipe is reeeally simple. Only 8 ingredients All you need is a food processor (a blender will blend it too smoothly and you want texture - though it would turn into a wonderfully creamy dip in the blender!). It makes almost 2 cups.
Have you ever tried konjac noodles? I really really recommend it.
Pea Parsley Pesto
Vegan - Nut Free
2 cups shelled green peas* or a 10 oz bag
1 large bunch of fresh parsley or basil
1/2 cup hemp seeds
1/3 cup olive oil
3 tablespoons lemon juice
1 clove garlic
1 tablespoon nutritional yeast, optional
1 teaspoon salt (add more if/when mixing with noodles)
Add all ingredients to a food processor and blend until all ingredients are broken down and it is slightly creamy but still textured.
Toss with 2 packages of Nupasta or noodles of your choice.
*Use frozen and thaw them (they've already been cooked).
Enter To Win:
- Answer this question in the comment section below:
Have you ever had konjac noodles and do you like them? What would you make with these noodles?
- You have until Wednesday May 2 to enter. A winner will be randomly chosen and emailed. You have 24 hours to respond in order to claim your prize.
- This contest is open to residents of Canada.
This is a sponsored post however all opinions are my own. I only promote products that I personally use and love.