2cupspeas 1 cup for pesto and 1 cup to mix in with pasta, I used canned no sodium
½yellow pepper
1cupcarrotschopped up or made into pumpkins see here for help
PESTO:
2cuploosely packed baby kalespinach would be fine also
1cuppeasreserved from the 2 cups listed above
1clovegarlicoptional, OR add ¼ teaspoon garlic powder instead
1 ½tablespoonfresh squeezed lemon juice
4tablespoonwater
1teaspoononion powder
1Pinchfresh black pepper
1Pinchsalt optional but not necessary
Instructions
First start by making the carrot pumpkinsif you are doing them, if not just chop up the carrots and set them aside. Chop up the pepper. The pepper can be added raw, or you can lightly sautee it up which is what I choose to do.
Next bring a pot of water to a boil. Once boiling add the pasta to the water, set a timer for about 4-5 minutes, check the pasta at that time if it seems about half way done cooking then you want to add the carrots to the water so they can slightly cook, they won’t gt mushy but they will get a little more soft!
While the pasta is cooking prepare the pesto by simply adding all the pesto ingredients into a mini food processor (must be a mini one otherwise it won’t get smooth because it’s not enough ingredients for a large food processor)
Once the pasta is done cooking drain it and add into a large bowl. Add the other 1 cup of peas as well as the yellow pepper. Add the pesto to the pasta mixture and give it all a stir!