Side Pannel
Pesto Pasta with Summer Veggies
Pesto Pasta with Summer Veggies
- Recipe Submitted by maryjosh on 01/08/2020
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
Directions
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.
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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