Need something meatless to serve during Lent or on Good Friday but can’t have fish? This delicious and quick vegan meal comes together in a flash for a weeknight indulgence that celebrates spring with green peas and Green Pea Fusilli from Fresh Thyme (or any gluten-free fusilli will do the trick).
And pesto – usually reserved for people who can eat walnuts, pine nuts and pecorino romano – gets an Octofree update with sunflower seeds and Violife Just Like Parmesan.
Here’s a link to the full recipe, and to see it along with my other gluten-free pasta recipes in print, be sure to pick up the spring issue of TABLE Magazine, on newsstands now!
Enjoy!
