Pesto Vegetable Pasta Recipes
VEGETABLE PESTO PASTA
If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.
Provided by echo echo
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
- Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
- Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
- Toss the pasta with the pesto-vegetable mixture and serve.
Nutrition Facts : Calories 454.4, Fat 31.1, SaturatedFat 4.9, Cholesterol 7.3, Sodium 138.3, Carbohydrate 34.8, Fiber 3.9, Sugar 2.3, Protein 11.5
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PESTO VEGGIE PASTA - FRESH AND SATISFYING - IOWA GIRL EATS
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- For the Pesto: Add basil, walnuts, garlic, salt, and lemon juice to a food processor then pulse until basil is finely chopped. Stream in extra virgin olive oil while the food processor is running, scraping the sides down halfway through. Don't over-process as the extra virgin olive oil can become bitter tasting. Stir in parmesan cheese then add more lemon juice if needed. Pesto shouldn't taste lemony, just fresh. Set aside.
- Bring a large pot of water to a boil then add ~1 Tablespoon salt and the pasta. Cook until pasta is just barely al dente (it will continue to cook slightly when added to the skillet with the vegetables) then BEFORE DRAINING carefully scoop out ~1 cup pasta cooking water. Drain pasta then set aside.
- Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Once hot, add shallots or onions, sweet corn kernels, zucchini, and summer squash. Season generously with Montreal seasoning then saute until zucchini begins to soften, 3 minutes. Add garlic then continue to saute until zucchini is crisp-tender, another 3 minutes.
- Add pesto, cooked pasta, and cherry tomatoes to skillet then stir to combine. A ~1/4 cup pasta cooking to help the pesto adhere to the pasta, adding a bit more if needed to create a thin, light sauce. Taste then add more salt if necessary, and then scoop into bowls and serve.
SUMMER VEGETABLE PESTO PASTA - NOURISHED BY NUTRITION
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- For the Pesto: (skip this step if using store-bought pesto) Place garlic a food processor or blender and pulse until roughly chopped. Then add the basil, hemp seeds, lemon juice, salt, and pulse into a rough paste. Turn on the food processor, and drizzle in the olive oil through the opening in the lid of the food processor. If your food processor doesn’t have an opening add the olive oil to the container with the rest of the ingredients and let the food processor run until you reach your desired consistency. Depending on the size of your food processor, you may have to scrape down the sides of the food processor.
- For the Pasta: Start by bringing a large pot of salted water to a boil. While the water heats up, start your veggies. Once the water boils, cook the pasta according to package instructions. In a medium pot, add water and set over high heat. When pasta is done, reserve ½ cup of pasta water. Drain pasta.
- In a large skillet add olive oil and set over medium-high heat. Once the oil is hot add the onion, zucchini, yellow summer squash, bell peppers, and tomatoes. Season with salt and freshly cracked black pepper. Saute about 5-8 minutes just to soften the squash. Set aside till pasta is done cooking.
- Place the pan of vegetables back on low heat, add the cooked pasta, pesto, and ¼ cup of reserved pasta water. Add more water to reach the desired consistency of the pesto. liquid. Toss to coat. Taste and adjust the seasoning, garnish with nutritional yeast parm, Parmesan cheese, hemp seeds, and more basil leaves if desired. Serve warm.
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