Name: Pesto Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 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); 8 oz chickpea or lentil penne pasta; Red onions; Nuts; Olives; Avocado; Cucumbers; Tomatoes; Chickpeas; Mushrooms; Peas; Fresh basil

Pesto Pasta

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

Boro Team

Servings

Prep Time

15 minutes

Cook Time

10 minutes

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.

Cook Mode

Ingredients

For the Pesto

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)

For the Pasta

8 oz chickpea or lentil penne pasta

Optional Add-ins

Red onions
Nuts
Olives
Avocado
Cucumbers
Tomatoes
Chickpeas
Mushrooms
Peas
Fresh basil

Directions

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.)
Cook pasta according to package directions. Drain and set aside.
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.
With machine running, stream in olive oil until mixture becomes smooth and creamy.
Toss warm pasta with pesto until well coated.
Top with optional add-ins and sprinkle with red pepper flakes if desired. Serve warm or at room temperature.

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