This Pesto Pasta with Veggies is the only side dish you need to complete your meal. It's loaded with sauteed sweet mini peppers, broccolini, and is topped with plump heirloom cherry tomatoes, tossed in an herby homemade basil pesto that's made without pine nuts.
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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 as in these Grilled Flanken Short Ribs, Grilled BBQ Pork Spare Ribs, Braised Beef Short Ribs, Grilled Ribeye Steak or these Best Charcoal Grilled Chicken Wings or even this Lemon Garlic Broiled Salmon the possibilities are endless.
What goes into this recipe
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 increase the amount of vegetables in your diet, 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.
- The pesto was made diary-free; therefore, I didn't add any form of cheese.
- 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
Making Pesto Without Pine Nuts
- 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).
The Pasta
- 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.
- Using a large spoon, gently toss all ingredients until they are well coated with the pesto and top with cherry tomatoes.
- Serve warm or cover the bowl with plastic wrap until you're ready to serve.
FAQs
What goes well with pesto pasta?
Best Healthy Cast Iron Skillet Chicken Breast, Broiled Cajun Blackened Cod, Cajun Grilled Salmon In Foil, Cilantro Lime Grilled Chicken Skewers Fresh Spring Mix Salad, Vegetable Salad with Lettuce.
Can pesto pasta be eaten cold?
Absolutely, you can serve immediately or cover with plastic wrap and store in the fridge until ready to serve. It make great leftovers as well.
Is eating pesto pasta healthy?
Yes, when making it from scratch as you know exactly what ingredients you are using. If you're not making your pesto from scratch, I would highly recommend reading the label to make sure quality ingredients are being used. Sometime, store brand pesto can contain unhealthy fats depending on the brand.
It's also important to know that even if pesto is made with a healthy fat it should still be consumed in moderation as even the calories in a healthy fat can add up.
Expert Tips
- If serving this dish on it's own, top with a protein of your choice to make it more filling.
- Cook the pasta shells until 'al dente' to prevent them from being overcooked and tasting mushy.
- Make sure to pat dry your veggies thoroughly before sauteing and only saute for a few minutes, so you're veggies are still vibrant in color and crisp.
- If you follow a dairy-free diet, make sure that your pesto does not have any form of cheese as an ingredient.
- If after placing the pasta in the fridge for an extended amount of time and the pesto looks thick, stir in a couple of teaspoons of water to moisten things up.
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📖 Recipe
Pesto Pasta With Veggies
This Pesto Pasta with Veggies is the only side dish you need to complete your meal. It's loaded with fresh vibrant broccolini, sweet mini peppers and cherry tomatoes tossed in a basil pesto that's made with walnut instead of pine nuts.
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Calories: 519kcal
Equipment
- 1 Blender or Nutribullet
- 1 Chef's knife
- 1 Saute pan or skillet
- 1 Large bowl
- 1 Cutting board
Ingredients
Making Pesto Without Pine Nuts
- 4 oz fresh basil
- ¾ cup raw walnuts
- 1 clove fresh garlic
- ½ cup extra virgin olive oil
The Pasta
- 2-⅔ cups pasta shells
- 3 bunches broccolini
- 1 cup heirloom cherry tomatoes
- 1-½ cups mini sweet peppers
Instructions
Making Pesto Without Pine Nuts
- 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.
The Pasta
- 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 put 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 and place on same plate as your sauteed broccolini.
- To a large bowl, and in all your ingredients but add your pesto in FIRST.
- Using a large spoon, gently toss all ingredients until they are well coated with the pesto and top with your cherry tomatoes.
- Serve warm or cover the bowl with plastic wrap until you're ready to serve.
Notes
- If serving this dish on it's own, top with a protein of your choice to make it more filling.
- Cook the pasta shells until 'al dente' to prevent them from being overcooked and tasting mushy.
- Make sure to pat dry your veggies thoroughly before sauteing and only saute for a few minutes, so you're veggies are still vibrant in color and crisp.
- If you follow a dairy-free diet, make sure that your pesto does not have any form of cheese as an ingredient.
- If after placing the pasta in the fridge for an extended amount of time and the pesto looks thick, stir in a couple of teaspoons of water to moisten things up.
Nutrition
Calories: 519kcal | Carbohydrates: 29g | Protein: 12g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 22g | Sodium: 46mg | Potassium: 364mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4858IU | Vitamin C: 169mg | Calcium: 173mg | Iron: 3mg
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