Welcome to the Spring series of recipes with Holistic Health Coach Kaitlyn Cashmere. Check out her past recipes for Live Planted here.

A few years ago, while visiting New York, I dined on the most divine pasta dish. Before I go any further, there’s something to note first, I’m a red marinara sauce gal…through and through. It was a surprise to me that I even ordered this dish, let alone then view it as one of the best pasta dishes of my current lifetime.

The dish was simple: pesto + peas + pasta.

To this day I still savor the memory of those flavors. I’ve been determined to create a vegan version, and Spring is the perfect season for this. Fresh, in season basil and sweet peas contribute to the flavorful and vibrant pesto. No need for oil, no need for parmesan cheese, and no need for fancy.

…This dish is simple: pesto + peas + pasta + vegan.

 Gluten Free Sweet Pea & Basil Pesto Fettuccine

Author: Kaitlyn Cashmere
Recipe Type: Vegetables, Grains, Vegan, Gluten Free, No Oil
Serves: 4
Total time for Pesto: 5 Minutes *
* Does not include cooking time for pasta (times vary per brand).
* Does not include time to thaw frozen peas.


Sweet Pea & Basil Pesto
2 Cups (Loosely Packed) Fresh Basil Leaves
¾ Cup Fresh or Frozen Petite Sweet Green Peas (Thaw if using frozen)
¼ Cup Pine Nuts
4 Tablespoons Nutritional Yeast
2 Tablespoons Lemon Juice
2 Medium Cloves of Garlic (Peeled)
Salt and Pepper to Taste
Water to thin
8 Ounces Gluten Free Fettuccine
½ Cup Fresh or Frozen Petite Sweet Green Peas (Thaw if using frozen)


Prepare pasta according to package directions.
While pasta is cooking, prepare the pesto.
Add all pesto ingredients (except water) in a food processor.
Blend on high, slowing adding water until desired consistency is reached.
(I used 5-6 Tablespoons of water)
To serve: Combine drained pasta, pesto and remaining peas.
Store leftovers in the refrigerator, in an airtight container. Consume within 3 days.

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