Cook pasta: Cook pasta according to package instructions. Typically this means boiling salted water and cooking pasta until al dente, about 8 minutes.
1 pound pasta
Mix pasta: When pasta is done cooking, drain it and add it to a large mixing bowl. Add pesto sauce, peas, and cherry tomatoes and then mix to combine. Top with thinly sliced basil and a squeeze of lemon. Taste and add a sprinkle of salt, as needed.
1 cup pesto sauce, 1 cup peas, 1 cup cherry tomoatoes, ¼ cup fresh basil, 2 tablespoons lemon juice, 1 pinch salt
Serve hot or cold: If serving hot, serve immediately. If serving cold as a pasta salad, simply cover the mixing bowl and refrigerate until chilled, about 30-40 minutes.
Notes
Add more protein: Use either whole wheat pasta or a protein-based pasta like red lentil or chickpea pasta (both are also gluten free). To add more protein you can also add chickpeas or white beans to the pasta ingredients.Prep ahead: Prep up to 3 days ahead of serving. If you make your own pesto, you can make it up to 4-5 days ahead of making the pasta to reduce cooking time.Leftovers and storage: Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Do not freeze. To reheat, cook for 5 in a pan over medium heat or 60 seconds in the microwave.Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and it can be made gluten free by using a gluten free pasta.