Friday, August 31, 2012

Nut Free Pea Pesto & Super Green Pasta Bowl

I'm sort of at a loss for words in regards to today's recipe. I could probably eat it by the spoonfuls in a quiet corner every day for at least a month while warding off any sort of Drusilla or Edward Cullen type characters...(for the record, Buffy beats Twilight any day in my book).
There's a lot of wonderful Pea Pesto recipes in the food blogosphere, and yesterday I realized that I hadn't done my own variation yet. I mean, peas are definitely at the top of my favorite foods list, so I knew it'd be an easy feat yielding nothing shy of tasty results. If you're living in a part of the world where green peas aren't fresh or in season yet you have options! Check it out...
About the Peas
Snow Peas make a great substitute for snap/spring peas. 
Green Beans, also called haricots verts - yep, you can use them instead of peas too. The taste might be slightly different and not as sweet, but it won't disappoint.
Frozen peas, while they aren't truly "raw" they're a wonderful substitute for those of you (and me too) who aren't always wrapped up in living an uber strict raw food lifestyle.
One more awesome thing about this pesto...
Today you get to see it in a super-power-packed bowl of green pasta, but I totally recommend getting creative and using it as a dip, spread, or whatever else you can think of. Just make it!
AtV Pea Pesto
Makes roughly two cups
2 c Peas
1 tsp mined/pressed Garlic (or more to your tasting preference)
1 Tbsp unpasteurized Mellow While Miso Paste
2 Tbsp Lemon Juice
Place all of the above into your food processor and puree for one minute. Transfer to an air tight container and store in your fridge.
Super Green Bowl of Pasta
Serves anywhere from 2 to 4 people depending on whether or not it's a side serving or main course
Step 1.
Green Ingredients
In a large bowl combine the following:
2 c Broccoli florets
3 c packed chopped Spinach Leaves 
3 c packed chopped Tuscan Kale leaves
1 c chopped Red Bell Pepper
1 tsp Onion powder
1/2 tsp Garlic Granules
1/2 tsp Lemon Pepper
1/4 tsp Salt
Mix together all of the above until the veggies have been evenly coated with the dry spices

Drizzle over your Veggies:
3 Tbsp Grape seed Oil
1 Tbsp Lemon Juice
Mix again until the Oil and Lemon Juice have evenly coated the veggies

Step 2
Warming/Wilting your Veggies
Choose from one of the following Raw Food Warming Methods noted Here.
Proceed to warm/wilt your veggies for 30 minutes to 1 hour. 
Get ready because your kitchen is going to smell amazing!
Step 3.
Finishing your veggie pasta bowl
While your veggies are warming the only thing you'll need to do is the following:
Don't have a Veggie Spiral Slicer? Click here to see how to make Zucchini pasta by hand, with a veggie peeler.
 3 cups of Zucchini Pasta
1 cup (or more if you'd like) AtV Pea Pesto
Mix the Zucchini Pasta and Pesto together to the pesto evenly coats the pasta
If you're wondering why my Pea Pesto went from bright pretty green to a more muted (not so bright) green color it's because I made the pesto a day earlier - and sadly the pretty bright green color fades as it sits in the refrigerator. But don't worry -- the flavors are still bright and gorgeous!
When your veggies from Step 2 have finished warming/wilting add them to the bowl with your Zucchini Pasta...
Top your gorgeous healthy bowl of veggies with a one of the following: 
Thank you again to those of you who've been asking for more nut free recipes! I'm having a wonderful time playing around with new recipe concepts, and I'll be branching into nut free desserts in the very near future. 
Hope you're all having a wonderful Friday, and happy weekend!



  1. Looks amazing!! Can't wait to try this and am ÜBER excited about all the nut-free recipes!

  2. what a great way to get a ton of veggies in! i love the variety of veggies and the vivid green color -- gorgeous!

  3. oh my gosh i seriously want to stick my face in that! haha looks so good! :)

  4. This sounds so great. I love pea pesto. About how many servings would you say this makes?

  5. Hi! Thanks so much for all the beautiful recipes and easy-to follow instructions. I am really inspired, and have already started stocking my pantry with raw 'staples' ready to do some serious uncooking.
    I have already made your Cheezy Garlic Pasta Salad, and it was sublime! I am making the vege bowl with satay sauce next. ...I have a question for you though! In the Cheezy Garlic Pasta Salad, the zucchini 'pasta' is salted then rinsed and dried, but none of your other 'pasta' recipes use this salting technique. I was wondering if there was a reason for this.
    Thanks again for all the inspiration, keep up the good work!

  6. I can't believe I JUST found your site, this looks absolutely delicious!

  7. My goodness, how delicious! That pasta is genius! looks great!