Garden Herb Lentil Pasta with Lemon-Pea Pesto

Ingredients

• 8 ounces lentil pasta
• 4 cups vegetable stock
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup baby spinach, roughly chopped

• 1 cup frozen peas, thawed
• 1 cup fresh basil leaves, packed
• 1 cup almonds, toasted
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup Parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   In a large pot, bring the vegetable stock to a boil over medium heat.
2. 02
   Add the lentil pasta, cherry tomatoes, and zucchini to the pot. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
3. 03
   While the pasta is cooking, prepare the pesto. In a food processor, combine peas, basil, almonds, garlic, olive oil, lemon juice, Parmesan cheese, salt, and pepper. Blend until smooth and creamy.
4. 04
   Once the pasta is cooked, reduce the heat to low and stir in the baby spinach until wilted.
5. 05
   Remove the pot from the heat and stir in the lemon-pea pesto until the pasta is well coated.
6. 06
   Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan if desired.