I’m always searching for new ways to eat healthier. I don’t always succeed because I’m a meat and potatoes type of girl and unfortunately, vegetables don’t taste quite the same. Despite myself, I’m still in search of the perfect diet where I can feel full and satisfied with my meal to the point I won’t go running for a bacon cheeseburger. I tried this vegan pesto pasta dish and it wasn’t half bad!
Here’s the recipe…if you’re interested:
- 1 lb. of pasta (I used rigatoni)
- 1 purple onion, halved and sliced
- 1 head of broccoli, cut in 1-2 inch pieces
- 1 bunch of asparagus, cut in 1 inch pieces with the tops reserved
- 5 leaves of swiss chard, sliced
- 2 zucchini, halved and sliced
- a couple handfuls of grape tomatoes
- 1/4 cup pine nuts, toasted
- 1/4 cup sliced almonds, toasted
- 4 cloves of garlic, peeled (you can do more or less, but this is a good amount)
- about 2 cups basil leaves and stems
- about 2 cups spinach
- 1. In a very large pan, on medium heat, add a couple tablespoons of olive oil and the onion, broccoli, and asparagus stems. Saute on medium low for a few minutes and while it's going, make the pesto. Also put a pot of water on to boil for the pasta.
- 2. In a food processor, place the garlic, then greens, then the nuts. Pulse until pureed. While pulsing, slowly drizzle in about 1 - 1 1/2 cup olive oil until the pesto is smooth.
- 3. So, your water should be boiling, so cook your pasta until it's al dente.
- 4. At the same time, add the rest of the veggies (except the tomatoes) to the vegetable pan and saute on medium. When the pasta is done cooking, reserve a couple cups of the cooking water and strain the rest of it. In the large pasta pot combine the pasta, pesto, vegetables, and tomatoes. Gently stir together. If the pesto is super thick, add a little bit of that reserved cooking water.
- Recipe courtesy of: Leslie Durso