This Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas is a quick and easy dinner - ready in less than 30 minutes and filled with bright and fresh flavors.
Prepare Sun-Dried Tomato Pesto according to the instructions.* Store in the fridge until ready to use.
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
Heat olive oil over medium heat. Add shallot and sauté for 2 minutes, or until translucent. Add red pepper flakes and peas to the pan and sauté for an additional minute.**
Pour cooked pasta and pesto into the pan and toss everything until coated evenly. Add pasta water as needed.
Top pasta with fresh basil and additional red pepper flakes.
Serve and enjoy.***
*Get the recipe here. This can be made 2 days ahead of time.
**If using frozen peas, you may need to cook for an additional couple minutes.
***When reheating leftovers add a splash of water, olive oil or hummus to the pasta to loosen the sauce back up.