fresh pesto pasta
2 servings — 20 minutes
Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.
My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.
The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)
See how to roast your own pumpkin seeds.
- basil400 g
- garlic2 cloves
- olive oil60 ml
- nutritional yeast15 g
- Blend the following ingredients in a food processor or blender: ~400 g (2 cups) of fresh basil, 2 cloves of garlic, 15 g (1/4 cup) of nutritional yeast, 1.25 g (1/4 tsp) of salt and a dash of black pepper. For a cheezier pesto, add an extra 25 g (1/4 cup) of sunflower seed parmesan.
- Add 60 ml (1/4 cup) of olive oil and blend again until smooth. Set aside.
- cavatappi150 g
- zucchini1 large
- small heirloom tomatoes6
- Bring a pot of water to a boil, add 150 g (1 1/2 cups) of cavatappi pasta and cook until tender. While the pasta is cooking julienne 2 carrots and 1 zucchini.
- Drizzle some olive oil in a pan and bring up to medium heat. Add the vegetable strips and cook for 2-3 minutes.
- Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.
- Season pasta with salt and black pepper. Finally, top it all off with roasted pumpkin seeds and small heirloom tomatoes!