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.

INGREDIENTS

• ½ lb. brown rice pasta

Pesto:

• 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

DIRECTIONS

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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