April 25th, 2024
Recipes
Hidden Vegetable Pesto Pasta
Valentina P
- Difficulty
•
- Time 30"
Vegan pesto pasta with a creamy homemade vegetable pesto. Easy and healthy.
How To MakeDiet Type: Plant-based
Shopping List
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For the Pasta
- 12 ounces pasta (such as farfalle or fusilli)
- salt and pepper flakes, to taste For the Pesto
- 1/2 cup basil pesto (store-bought or homemade)
- 4 ounces green beans, trimmed (or asparagus or broccolini)
- 2 handfuls spinach or kale (any hard stems removed)
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil (divided)
- 1/8 teaspoon salt
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve a mug full of the starchy pasta water. Drain the pasta and put it back in the empty pot.
- Step 2: Meanwhile, let's make the pesto. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the garlic, kale, and spinach to the pan. Cook, for 2 to 3 minutes or until the greens have wilted. Set aside.
- Step 3: Steam the green beans until they are fork-tender but not mushy. Place in a bowl of ice water to stop the cooking process. Drain very well once cooled.
- Step 4: Combine the pesto, garlicky greens, drained green beans, remaining 1 tablespoon of olive oil, and the salt in a food processor. Pulse everything until smooth and thick. Add more olive oil if needed to loosen. Set aside.
- Step 5: Add some pesto (we do about 2/3 cup) and some of the reserved starchy pasta water (we do about 6 tablespoons). Stir until the creamy sauce coats all of the pasta. Season with salt and pepper. Add more pesto and/or pasta water to reach your desired consistency.
- Serve: Plate the pasta, drizzle with a little olive oil, and enjoy. Leftover pesto freezes well.
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What you should eat next
Hidden Vegetable Pesto Pasta
PT30M 12 ounces pasta (such as farfalle or fusilli) salt and pepper flakes, to taste 1/2 cup basil pesto (store-bought or homemade) 4 ounces green beans, trimmed (or asparagus or broccolini) 2 handfuls spinach or kale (any hard stems removed) 1 garlic clove, minced 2 tablespoons extra-virgin olive oil (divided) 1/8 teaspoon salt Gluten Free Vegan 2 Servings
Ingredients:
