• Prep Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 2

Pesto Pasta with Summer Veggies

  • Recipe Submitted by on

 Ingredients List

  • Pesto:
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • 1/3 cup pine nuts (or walnuts)
  • 2 tbsp lemon juice
  • 1/4 cup grated parmesan cheese (*omit for vegan)
  • 1/3 cup olive oil
  • 1/4 tsp salt
  • 1/3 tsp black pepper
  • Pasta:
  • 2 servings pasta of choice (approx 120 grams)
  • 1/2 tbsp avocado oil (or vegetable oil)
  • 1 zucchini
  • 1/3 cup peas (fresh or frozen)
  • 3 tbsp toasted pine nuts


To prepare the pest, add all the ingredients to a food processor and blend until smooth. Taste and adjust seasoning with salt and pepper if needed
Cook pasta according to package directions.
While the pasta is cooking, heat 1/2 tbsp avocado oil in a non-stick pan. Cut the zucchini in half lengthwise, then cut into small half-circle shapes. Add the zucchini to the pan and cook on medium-high heat for 2-3 minutes.
Add the peas and cook for another 2 minutes.
Reduce heat to medium-low and add the pasta with 1/4 cup of pesto to start. Toss everything together.
Add more pesto if desired.

Top with toasted pine nuts and serve.

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