Pesto Pasta Primavera


This lovely dish was created out of my love for all of the fresh basil we’ve been seeing at the Farmer’s Market lately. I was also inspired by Shaheen of Allotment2Kitchen and her #EatYourGreens challenge. It made me want to make pretty green things. I’m also not digging heavy foods with the heat we’ve been getting, so this pasta primavera was perfect.


My favourite thing about this dish besides, obviously, the basil, is that I managed to snag everything from my local farmer’s market aside from the sundried tomatoes & artichoke hearts. Here’s to eating green & local!


Pesto Pasta Primavera (serves 2 hungry people)

noodles of your choice, cooked according to package directions (I used mushroom noodles)
2 tbsp of olive oil
1 large clove of garlic
1 small head of broccoli, trimmed & roughly chopped
1 bell pepper, roughly chopped
1/2 of peas
1 medium tomato, chopped
2 tbsp each of sundried tomatoes & artichoke hearts thinly sliced

Cook your pasta. While it cooks, heat a wok on the stove on medium heat. Add the olive oil & garlic and sautée a few minutes. Add your broccoli and cook for 2-3 minutes until bright green. Then add the remaining veggies and sautée for another 2-3 minutes or the veggies soften. As the veggies cook, make your pesto.

Pesto Sauce
2 cups of basil
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/4 cup of olive oil
1 clove of garlic
1 tbsp vegan parmesan or nooch (I used parma)
salt & pepper to taste
a bit of water to help it blend

Add all of the ingredients (except the water) to the blender and blend. Slowly add a bit of water at a time until it blends smoothly. I added the sauce to the noodles and stirred it up to coat everything.


I then added the sautéed veggies on top.


What’s your favourite in season food right now?

I’m sharing this recipe with my favourite bloghops: Plant Based Potluck Party & Healthy Vegan Fridays

21 thoughts on “Pesto Pasta Primavera

  1. Local eating is awesome! And so is all the fresh basil around lately. I agree, I’m loving it. :)

    Your pasta primavera looks so tasty! I love that you used pumpkin & sunflower seeds instead of pine nuts (those little pine nuts are so expensive right?).

        1. Thank you so much again, I apologise sincerely once again for missing you out last month, so sorry but have made up for it this month i hope – the round up will be up in a little while tonight.

  2. How did I miss this?! Seriously, I feel like such a bad blogger lately!

    It looks absolutely divine! I’ll add these ingredients to my shopping list right away.

  3. Hi Kimmy, Who can resist such a delectable dish! I could eat this every day! I am so glad you shared your healthy, yummy Pesto Pasta Primavera recipe with us at the Plant-Based Potluck Party. I’m pinning and sharing.

  4. This looks wonderful… and so fresh! I like that you have pumpkin and sunflower seeds in the pesto versus pinenuts… I’ll have to give that a try.

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