Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Fresh Pesto Pasta

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• basil (400 g)
• garlic (2 cloves)
• olive oil (60 ml)
• nutritional yeast (15 g)
• carrots (2)
• cavatappi (150 g)
• zucchini (1 large)
• small heirloom tomatoes (6)

Directions

• 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.
• 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!

Nutrition Data (Per Serving)