Easy Pea(sy) Pesto Pasta

This pesto pasta recipe is such an dish to whip up for a quick and easy dinner or take as a cold pasta salad for lunch. All the ingredients are store bought from Trader Joes and I just “dress” it up with some fresh cracked pepper and a little squeeze of lemon! Sidenote serve on top a bed of arugula and fresh chopped cherry tomatoes (when in season) to take it up a notch!


  • 1 16oz Bag Trader Joe’s Red Lentil Pasta (any lentil pasta will do )
  • 1 Container  Trader Joe’s Vegan Kale Pesto 
  • 1 Tbsp Olive Oil
  • 2 Large Handfuls of Spinach
  • 8oz Frozen Peas
  • 1/2 Lemon 
  • Salt and Pepper To Taste (optional)


Cook pasta (follow cooking directions on bag if needed) in salted boiling water. While the pasta is cooking, place your frozen peas in a colander and place in sink. Pour your cooked pasta over the frozen peas to strain your pasta and partly cook your peas at the same time! Make sure to rinse pasta and peas with cold water, to keep the integrity of the pasta texture. Put your peas and pasta back into your the pot you used to cook the pasta and add in your tub of pesto, wilt in your spinach and remove from heat salt and pepper to taste . Serve over small beds of arugula with a squeeze of fresh lemon and maybe some fresh tomatoes or chopped basil if you have on hand.. Remember since this was almost an entirely store bought dinner we are trying to “dress” it up a bit, have fun with it. Add cooked mushrooms, bell peppers etc to the pasta if you would like as well! 

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