Spring Pesto Pasta
Vegetarian Option | Gluten Free
Serving Size 4
Total Time 30 Minutes
1 box Lensi lentil pasta, cooked
1/2 bunch asparagus, chopped in small pieces
1 zucchini, chopped in small pieces
1/4 cup frozen peas
1/4 cup of pesto
salt & pepper, to taste
2/3 cup pistachios
1 cup basil leave, tightly packed
1/4 cup mint leaves, tightly packed + extra for garnish
1 clove garlic
1 tsp salt
1 1/2 tbsp nutritional yeast
1 tbsp tahini
1/2 cup extra virgin olive oil
1 lemon, juiced
1 lemon, zested
Cook entire box of lentil pasta as box describes.
While pasta is cooking, blend pesto ingredients in blender or food processor.
Once pasta is done, drain in colander and immediately add back into pot. You want a little water on the noodles to help with the pesto sauce.
Add chopped zucchini and asparagus to the noodles and mix.
Add pesto and mix until noodles are completely coated.
Lastly, add frozen peas and let sit until thawed but still crunch.
Finish with salt and pepper and additional mint.
tips & tricks
I like the brand Lenzi for alternative noodles because the only ingredient is lentils.
Other brands have additional ingredients such as quinoa flour, rice flour etc.
Make sure to check your label!
Need to save some time? Trader Joes cashew pesto is my favorite store bough dairy free pesto. Always check the label for the type of oils in store bought sauces. Stay away from highly processed oils (soybean, canola and cottonseed)
Save extra pesto for dipping vegetables - makes a great snack!
Top with fish, shrimp or chicken if you want extra protein.
Protein will also come from the lentil pasta.