10 ounces gluten-free lentil pasta (there are so many varieties!)
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh baby arugula, organic is best
1.Fill a large saucepan 3/4 full with water, salt liberally, and bring to a boil.
2.Meanwhile prepare pesto. Using a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, and sea salt to the bowl. Process briefly to combine. While the machine is running, stream in olive oil through the spout.
3.Continue blending, scraping down sides as needed, until creamy and fully combined. If the pesto is too thick add more olive oil or water as desired.
4.Taste and adjust seasonings.
5.Add pasta to boiling water and cook according to package instructions. Drain when noodles are ‘al dente’ and are still slightly chewy. Return drained pasta to pan and set aside.
6.Heat a large saucepan or cast iron skillet over medium heat. Add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until garlic is fragrant but not browned. It browns very quickly so watch it carefully.
7.Turn off heat and remove skillet from burner. Add mixture to cooked pasta and toss to coat.
8.Transfer to a serving platter or mixing bowl and add 3/4 of the pea pesto and the arugula. Toss to combine.
9.Serve warm with additional pesto and pine nuts.