Nothing beats the taste of freshly made homemade pesto, and pair that with pasta – it’s a winning combo!
Watch how it’s made!
Homemade Pesto Pasta with Veggies
Ingredients
- 8 ounces farfalle protein pasta (dry) I used barilla protein plus
- ¼ cup sun dried tomatoes
- 2 cups frozen veggies I used a blend of broccoli, zucchini, green beans, and peas
Basil Pesto
- 2-3 cups basil leaves
- 1-2 tbsp chickpea miso paste (I used 1.5 tbsp)
- 2-3 tsp garlic, minced (I used 2.5tsp)
- 1-2 tbsp hemp hearts (I used 1.5 tbsp)
- zest of one lime
- juice of ½ – 1 lime
- ⅓ cup olive oil
Instructions
For pesto,
- In a food processor, combine the lesser amount of each ingredient, except the olive oil, and blend while slowly drizzling in oil.
- Blend until smooth and taste, adding in more of each ingredient as needed until you reach a desired taste.
For pasta,
- Cook pasta according to the package. *note: for lentil pasta it usually needs to cook longer than the recommended time so taste a noodle first to make sure it's is al dente.*
- Drain pasta once pasta it’s done.
- To a pan on medium heat, add about 2 tbsp of water and frozen veggies. Steam veggies with water for about 5 minutes.
- Once veggies are softened, lower heat to low and add in drained pasta and sun dried tomatoes.
- Mix in pesto until pasta is well coated then remove from heat and serve.