Basil Pesto Pasta With Veggies (No Pine Nuts)

Why this recipe works

• This recipe uses all fresh ingredients.
• Uses minimal ingredients some of which you may already have on hand.
• Pairs perfectly with different types of proteins like Grilled Flanken Short Ribs, Grilled BBQ Pork Spare Ribs, Braised Beef Short Ribs, or these Best Charcoal Grilled Chicken Wings or even this Lemon Garlic Broiled Salmon the possibilities are endless.

Ingredients

With just a short list of ingredients, you'll have the most delicious, vibrant, and veggie-rich salad in no time.

Ingredient Notes

• Feel free to use your favorite shaped pasta; however, you'll find that by using pasta shells the pesto gets trapped within the shape of the shell making for the most tastiest bite.
• If you're looking for ways to eat more vegetables, be intentional and load this pasta up with veggies.
• You can use regular or whole wheat pasta.
• If you're not in the mood to make your pesto from scratch, take a short cut and use your favorite store brand pesto but look at the ingredients to make sure quality ingredients are used.
• Free free to leave the cherry tomatoes whole or slice in half.

Substitutions

• Use walnuts instead of pine nuts for the pesto as in this recipe. You can also experiment and use other nuts such as cashews.
• Use broccoli instead of broccolini. You can also substitute the veggies that I have in this recipe to other veggies that you like.
• Use whole grain pasta instead of regular pasta.
• Use other shaped pasta instead of the pasta shells.

How to Make Basil Pesto Pasta With Veggies

This recipe turns ordinary pasta into a veggie loaded dish. Let's dive in.

• Remove the thick parts of the stems from the basil, gently rinse under cold water, then place in a salad spinner and gently spin to remove as much of the water as possible.
• Add basil, walnuts, and fresh garlic clove to blender and blend until walnuts are finely dropped.

• Then add extra virgin olive oil to the blender and blend until consistency is creamy.
• Season by first adding 1 teaspoon of kosher salt then add more if needed (season to taste).

• Meanwhile, boil the pasta according to the instructions on the packaging. Then, drain the pasta. No need to rinse.
• Gather all your ingredients, wash your veggies and pat dry with paper towels.
• Remove the stems from your broccolini and slice your mini sweet peppers.
• In a saute pan, add a little extra virgin olive oil then add your broccolini and saute for 3 to 4 minutes remove from heat then place on clean plate.

• To the same saute pan, add in your sliced sweet mini peppers and saute for 2 to 3 minutes. Remove from heat add place on same plate as your sauteed broccolini.

• To a large bowl, and in all your ingredients but add the pesto FIRST.

• Serve warm or cover the bowl with plastic wrap until you're ready to serve.

FAQs