Serves 4



  • ½ cup Left Coast Organics Raw Pumpkin Seeds
  • ¼ cup Left Coast Organics Raw California Walnuts
  • 3 cloves garlic
  • 2 cups fresh basil, chopped
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup olive oil
  • 4 cups spinach, packed
  • 4 Tbsp lemon juice


  • 400 grams dried pasta (bowties work well)
  • 2 cups peas (fresh or frozen)


  1. Cook the pasta until al dente, according to the package instructions. Drain and place in a large bowl. Add the peas. Stir to combine. If using frozen peas, the heat of the pasta will defrost them nicely.
  2. To make the pesto, puree the Raw Pumpkin Seeds, Raw California Walnuts, garlic, basil and salt in a food processor. While the food processor is running, add the olive oil and lemon juice through the feed tube. Finally, add the spinach and puree thoroughly.
  3. Add the pesto the pasta and peas. Mix to combine. Season to taste and serve immediately or at room temperature.