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Homemade Pesto Pasta with Veggies

Print Recipe
Course: Main Course
Ingredients Method

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

Method
 

For pesto,
  1. In a food processor, combine the lesser amount of each ingredient, except the olive oil, and blend while slowly drizzling in oil.
  2. Blend until smooth and taste, adding in more of each ingredient as needed until you reach a desired taste.
For pasta,
  1. 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.*
  2. Drain pasta once pasta it’s done.
  3. To a pan on medium heat, add about 2 tbsp of water and frozen veggies. Steam veggies with water for about 5 minutes.
  4. Once veggies are softened, lower heat to low and add in drained pasta and sun dried tomatoes.
  5. Mix in pesto until pasta is well coated then remove from heat and serve.