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.
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?