Easy Pesto Pasta
It’s easy to get your greens when they’re hidden in a comforting bowl of pasta!
We’ve paired brown rice fusilli pasta with a nutty, homemade pesto and filled it with good for you veggies like basil, arugula, spinach and peas. This is the perfect dish to make ahead of time, and it is so delicious served hot or cold.
We love sneaking in lots of leafy greens to bump of the nutrition in this recipe! Vegetables with deep green coloring are exceptionally rich in micro nutrients, antioxidants, and chlorophyll. Consuming plants rich in chlorophyll boosts immunity, promotes energy, and helps detoxify the body.
Easy Pesto Pasta
Ingredients:
1 lb fusilli pasta (We like Jovial Brand for gluten-free)
1/2 cup toasted pine nuts or walnuts
2 tablespoons lemon juice, from one lemon
1 small garlic clove
1/4 teaspoon sea salt
2 cups basil leaves
1/4 cup extra-virgin olive oil, more if needed for consistency
1/4 cup Parmesan, optional (We like Violife Parmesan for vegan)
3 cups arugula or spinach
1 cup peas, fresh or defrosted
Optional Garnishes: fresh ground pepper, Parmesan cheese, lemon juice, toasted pine nuts
Instructions:
Cook the pasta in large pot of boiling water according to package directions. Drain.
While the pasta is cooking, make the pesto. Place basil, garlic, walnuts, lemon, 1/4 cup Parmesan (if using), and salt in a food processor. With the machine running, slowly add olive oil until mixture is smooth.
Toss the cooked pasta and pesto together until pasta is well coated.
Add a big handful of arugula or spinach and 1 cup of peas and toss. Finish everything with a squeeze of lemon, salt, pepper, Parmesan cheese (if using) and toasted pine nuts.