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Homemade Pesto Pasta with Veggies

Print Recipe
Course Main Course

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.