Pesto Pasta with Baby Heirloom Tomatoes
A simple, impressive pasta that comes together in minutes. Rotini tossed in kale cashew pesto with green peas, vegan feta, and topped with fresh basil and tri-colored heirloom tomatoes.
Ingredients
- 1 cup vegan pesto Trader Joe's Kale & Cashew Pesto or another vegan pesto
- 12 ounces rotini pasta
- 12 ounces baby heirloom or cherry tomatoes halved
- 4 ounces vegan feta such as Follow Your Heart
- 2 tablespoons nutritional yeast
- 1/2 lemon juiced
- 1/2 cup green peas thawed, plus more to taste
- fresh basil to taste
- 1 cup reserved pasta water as needed
Instructions
- Cook the rotini according to the package instructions. Salt the water and reserve 1 cup of pasta water before draining.
- Return the pasta to the pot. Stir in the pesto, nutritional yeast, lemon juice, peas, and enough reserved pasta water to loosen the sauce. Add the vegan feta and stir until creamy.
- Top with the halved tomatoes, fresh basil, and extra vegan feta if desired. Serve immediately.