Pesto Pasta

Boro Team

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Italian

Category

Dinner

A vibrant and wholesome pasta dish made with chickpea or lentil pasta tossed in a fresh basil (or greens) pesto—nutty, garlicky, and packed with flavor.

Pesto Pasta

Ingredients

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    • ½ cup toasted walnut halves/pieces (or ¼ cup pine nuts)

    • 2 cups packed basil, baby spinach, or baby kale

    • 2 Tbsp nutritional yeast

    • 1 Tbsp fresh lemon juice

    • 2 cloves garlic

    • ½ cup extra virgin olive oil

    • Salt and pepper (to taste)

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    • 8 oz chickpea or lentil penne pasta

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    • Red onions

    • Nuts

    • Olives

    • Avocado

    • Cucumbers

    • Tomatoes

    • Chickpeas

    • Mushrooms

    • Peas

    • Fresh basil

    Directions

    1. Preheat oven to 350°F. Place walnuts on sheet pan in single layer. Toast 8–10 minutes, turning once. Let cool. (If using pine nuts, skip toasting.)

    2. Cook pasta according to package directions. Drain and set aside.

    3. Make the pesto: In a blender or food processor, combine greens, walnuts (or pine nuts), nutritional yeast, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.

    4. With machine running, stream in olive oil until mixture becomes smooth and creamy.

    5. Toss warm pasta with pesto until well coated.

    6. Top with optional add-ins and sprinkle with red pepper flakes if desired. Serve warm or at room temperature.

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