The Good Life
with a Southern Drawl

Pea Pesto Orecchiette

By Amy Bailey — February 13, 2018

“When the stars make you drool like a pasta fazool, that’s amore.” Enjoy a cozy Valentine’s night at home with the one you love with this pea pesto orecchiette with tomatoes and mushrooms. Hearty, easy, and full of full of flavor. #meatlessmonday #plantbased #valentinesday

Pea Pesto Pasta with Mushrooms and Tomatoes, serves 6

3 cups green peas

2 Tbsp extra virgin olive oil

1/2 cup mint leaves

1/2 cup basil leaves

1/2 cup parsley

2 garlic cloves

Salt and red pepper to taste

1 cup vegetable broth (or water)

1 lemon, juiced and zested

1/2 Tbsp extra virgin olive oil

1 1/2 cups mushrooms, sliced

1 cup cherry tomatoes, halved or quartered

Orecchiette, cooked

Fresh mint or basil leaves, chopped


In Vitamix combine 2 cup peas, 2 Tbsp olive oil, 1/2 cup mint leaves, 1/2 cup basil leaves, 1/2 cup parsley, 2 cloves garlic, 1/2 shallot finely chopped, salt and pepper to taste – pulse until all veggies are chopped forming a mushy mixture.

In a sauce pan heat 1 cup vegetable broth. When boiling, reduce heat and add pea-mint pesto mixture along with 1 cup green peas and lemon juice and zest.

In a saucepan over medium high heat, drizzle olive oil. Add a pinch of salt. Saute mushrooms and tomatoes until slightly browned. Reduce heat if needed.

In a pot bring water to a boil and prepare orechiette or noodles of your choice.

When pasta is ready, toss in pesto sauce with peas and mushroom-tomato mixture. Sprinkle with fresh basil or mint.