• 1 chopped, yellow or orange bell pepper
  • 1 cup sun-dried tomatoes
  • 1 bag frozen sweet peas
  • 2 tbsp. Oregano
  • 2 tbsp. Holy basil
  • 1 tsp. African bird pepper (optional)
  • 2 cups of cooked Kamut pasta
  • 3 tsp. of pesto- We like the Seggiano Pesto, to taste, sea salt or Himalayan salt. 


1. Add all the ingredients except the cooked pasta and pesto to the medium-high skillet with 2 tsp. Of grapeseed oil.

2. Cook until the veggies are tender.

3. Add pesto and pasta and stir on low heat for 3-5 minutes.

4. Place in the refrigerator and eat cold.