Dinner for 4

Pea Pesto Pasta

Name: Pea Pesto Pasta
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups packed basil; 1/2 cup packed flat leaf italian parsley; 1 cup green peas; 4 cloves garlic; 1/4 cup toasted pine nuts (optional); 1 lemon; 1/4 cup vegan parmesan cheese; 1 pinch sea salt (optional); 1/4 cup olive oil; 10 oz gluten-free pasta; 1 tbsp olive oil; 2 cloves garlic; 1/4 cup sun-dried tomatoes; 1 cup loosely packed arugula

$5.92for 430 minServes 4

Gluten-free pasta combines with pea pesto, sun-dried tomatoes, and peppery arugula for a colorful thirty-minute meal.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fresh herbs (cilantro, 1$1.49 each typical	1	$1.49Typical price
	Frozen vegetables, 5 oz$0.10/oz typical	5 oz	$0.50Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.45Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
	Pasta, 10 oz$0.10/oz typical	10 oz	$1.00Typical price
	Artichoke hearts, 1.5 oz$0.18/oz typical	1.5 oz	$0.27Typical price
	Bok choy and napa cabbage, 0.15 lb$1.99/lb typical	0.15 lb	$0.25Typical price
Total for the servings shown		$5.92

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Salt and pepperOlive and cooking oil

Not included in the cost.

30 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Kid-friendly Budget Family Side dishes Dinners Spring

Typical price

$1.48 per serving$5.92 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups packed basil
1/2 cup packed flat leaf italian parsley
1 cup green peas
4 cloves garlic
1/4 cup toasted pine nuts (optional)
1 lemon
1/4 cup vegan parmesan cheese
1 pinch sea salt (optional)
1/4 cup olive oil
10 oz gluten-free pasta
1 tbsp olive oil
2 cloves garlic
1/4 cup sun-dried tomatoes
1 cup loosely packed arugula

Steps

Boil salted water in a large pot and cook the pasta according to its package timing.
Add the peas during the final 2 minutes of cooking, then drain and reserve 1/2 cup cooking water.
Blend the basil, parsley, remaining peas, four garlic cloves, lemon juice, pine nuts, vegan Parmesan, and 1/4 cup oil.
Warm 1 tablespoon oil in a large skillet over medium heat and cook the two remaining garlic cloves for 1 minute.
Stir in the sun-dried tomatoes and cook for 2 minutes.
Toss in the pasta, pesto, arugula, and enough cooking water to coat, then cook for 1 minute.