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.
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.