Summer Pesto Pasta
Summer calls for fresh, light and easy to make recipes so you can enjoy your time outside soaking up the sun. The abundance of colorful fruits and veggies makes it even easier to prepare something quick on the go while keeping it nourishing and healthy.
Have you ever come home from the beach just a little too late and wondered what were you gonna have for dinner or lunch next day? I’ve definitely been there. Instead of ordering a take out I came up with this time saving Summer Pesto Pasta recipe. Trust me, it doesn’t get any easier than this. You can literally whip up this delicious dinner within 20 minutes, from start to finish.
This pesto recipe is a combination of different greens plus, of course, fresh basil. I love the slightly bitter taste of arugula in general and also the fact that it helps with digestion and healthy liver function, ridding your body of toxins! Arugula goes so well with the zesty taste of lemon that I think you’ll love it too. Instead of using nuts, I went for pumpkin seeds - a great source of antioxidants, magnesium, zinc and healthy fats (hello glowing skin).
The best part about this recipe is that is so versatile. The pesto is a perfect base for any of your quick meals - it can be paired with pasta, salads, buddha bowls, stir fried veggies - get creative! You can also make it ahead of time and store in a glass jar in the fridge to have on hand for your busy summer weeknights.
When it comes to zucchini used in this pasta recipe, you can swap it for literally anything else - broccoli, green peas, peppers, baby tomatoes or asparagus. They would all work well and compliment the pesto. Let me know how it goes in the comments. Have fun and enjoy your summer!
Summer Pesto Pasta
Total time: 20 minutes | Servings: 2 - 3
Ingredients:
7 oz Fettuccine pasta or any pasta of your choice
1 small zucchini, sliced
1 garlic clove, minced
Little bit of olive oil
Salt and pepper to taste
For pesto:
1/4 cup olive oil
1/3 cup pumpkin seeds
Juice from 1/2 lemon
1 tbsp nutritional yeast
1/4 tsp garlic powder
1 full cup spinach
1 full cup arugula
Handful of fresh basil leaves
1/4 cup water
Salt and pepper to taste
For serving (optional): ground pumpkin seeds, nutritional yeast, grated plant based cheese, chili flakes, chopped basil
Instructions:
1. Bring a large pot of water to boil and cook your past according to the package. Once cooked, drain and set aside.
2. While the pasta is cooking add all the pesto ingredients to a blender or food processor and mix until you achieve your desired texture and consistency. You can leave the pesto little bit more chunky or blend until completely smooth. Adjust the taste if needed by adding more lemon juice or garlic powder.
3. In a skillet heat a splash of olive oil over medium heat, add minced garlic and cook for a few seconds. Then add your sliced zucchini and cook for about 3 minutes tossing around. You want the zucchini to stay nice and crunchy. Once done, add a little bit of salt and pepper.
4. To the same skillet add your pasta and pesto and mix until everything is well coated. Serve with optional garnish.
