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Base Ingredients:

  1. One box of Banza pasta

  2. 1/4 cup of Miyokos Kitchen “cheese”

  3. 1 -2 cups of spinach

Pea avocado pesto:

  1. 1 cup (126 g) green peas (if frozen, thawed)

  2. 1 1/2 avocado

  3. 2 tbsp garlic

  4. 2 tbsp lemon juice

  5. Pinch sea salt, plus more to taste

  6. 1/4 cup (60 ml) olive oil

  7. 1/4 cup hemp seeds (optional)


  1. While the pasta cooks; prepare the pesto

  2. If the peas are frozen, thaw on stovetop

  3. Once thawed, add all ingredients into the blender or food processor; pulse until smooth & creamy

  4. Add the drained pasta back into the pot, mix in pesto and spinach; on low heat combine well until the spinach has cooked down; 2-3 mins

  5. Plate and enjoy!

Pea Avocado Pesto Pasta: Project
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