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    Home » Recipes » Side Dish Recipes

    Basil Pesto Pasta With Veggies (No Pine Nuts)

    Published: Aug 30, 2022 by Cree · This post may contain affiliate links.

    Jump to Recipe

    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.

    Jump to:
    • Why this recipe works
    • What goes into this recipe
    • Ingredient Notes
    • Substitutions
    • How to Make Basil Pesto Pasta With Veggies
    • FAQs
    • Expert Tips
    • Related Recipes
    • Did you make this recipe?
    • 📖 Recipe

    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

    ingredients to pesto pasta with veggies.

    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.
    pesto ingredients in nutribullet before blending.
    • 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).
    pesto in nutri bullet after blending.

    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.
    sauteed broccolini in saute pan.
    • 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.
    sauteed mini sweet pepper is saute pan.
    • To a large bowl, and in all your ingredients but add the pesto FIRST.
    pasta and veggies in white bowl before pesto is added.
    • Using a large spoon, gently toss all ingredients until they are well coated with the pesto and top with cherry tomatoes.
    pesto pasta with veggies in white bowl with serving spoon.
    • 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.
    pesto pasta with veggies in 2 white bowls.

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    Did you make this recipe?

    If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.

    📖 Recipe

    pasta and veggies in white bowl with pesto before mixing.

    Pesto Pasta With Veggies

    By Cree
    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.
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved Recipe!
    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Boil Pasta: 10 minutes
    Total Time: 27 minutes
    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.
    • n 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
    Tried this Recipe? Tag me Today!Mention @CookingWithBliss or tag #cookingwithbliss!

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