Pesto Pasta Primavera

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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.

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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!

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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.

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I then added the sautéed veggies on top.

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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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