Minted Pea Pesto Brown Rice Pasta

Minted Pea Pesto Brown Rice Pasta





Minted Pea Pesto Brown Rice Pasta


MAJOR KEY: If making the gremolata grate the garlic first and then the lemon.  This rids the Microplane of garlic odors.




½ lb. brown rice pasta



2 cups fresh peas or a 10-oz. package frozen peas

2 small garlic cloves chopped

1/3 cup raw cashews

2 packed tbsps. mint leaves (or more if desired)

½ lemon, juiced

1 tbsp *Tastic spice

1/3 cup olive oil

½ cup pasta water (or plain water if necessary)


Lemon Gremolata (optional)

1 small bunch parsley washed and dried (1 cup loosely packed)

1 clove garlic, skin removed

2 lemons






  1. Make pasta according to package directions.
  2. Gremolata (if using): Remove the leaves from the parsley. Chop parsley until it’s chopped down to ½ cup. Grate the garlic over the parsley.  Grate the lemon zest over the parsley. Mix until well mixed.
  3. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes (slightly tender to bite). Drain peas and let them cool down for a few minutes.
  4. Set aside ½ cup of your cooked peas. Whirl the remaining peas in a food processor with garlic, cashews, mint, lemon juice and Tastic until smooth, (about 2 to 3 minutes), scraping down the bowl as necessary. While the machine is running, drizzle in the olive oil. Taste, and add more mint, lemon juice and/or salt if desired.
  5. The pesto will be very thick, so stir in up to ½ cup cooking water to thin it out and toss with the pasta. Sprinkle with gremolata and/or vegan parmesan if desired. Serve warm.


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