This Very Green and Creamy Pesto Pasta was inspired after a Saturday Farmers’ Market trip. Avocado, peas, basil, spinach, arugula, pine nuts, fresh lemon juice, olive oil, nutritional yeast, salt, and garlic. It’s good. Bowl licking good. Bring it to a BBQ or save it all for yourself. I promise you won’t be disappointed. Happy Saturday!
Very Green and Creamy Pesto Pasta (vegan/gf)
Yield: Serves 4-5
Time: 30 minutes
3 cups whole wheat or gf pasta
1 cup frozen peas
1/4 cup olive oil
1 teaspoon fresh lemon juice
2 tablespoons pine nuts or slivered almonds
1/3 cup nutritional yeast
1/2 cup basil
1/2 cup spinach
1-2 cloves garlic
1 teaspoon salt
pepper to taste
optional mix-ins: 1 cup corn, 1 cup arugula or chopped spinach, handful sliced tomatoes, second 1/2 of avocado
Cook pasta according to package instructions. While you wait for the pasta to cook make the pesto by adding all ingredients (except for the optional mix-ins) into a blender or food processor. Mix until creamy. For a chopped look I added the spinach and basil towards the end.
When the pasta is cooked, drain it but save about 2 tablespoons of the starchy water. This is an important step! It will allow you to mix the pesto and pasta easily.
Combine the pesto, pasta, and starchy water. I highly suggest serving with some of the optional mix-ins. I added corn, arugula, and spinach. Tomatoes & extra avocado would also be a delicious addition!