Vegetable Pesto Pasta, Vata-style
The pesto recipe makes ample portions.
|Author:||Inspired by Vegetarian Times, 2002.08|
|2 cups||fresh basil, loosely packed|
|1/2 cups||pine nuts (or walnut pieces)|
|1/2 cups||Parmesan cheese, grated|
|2 cloves||garlic, chopped|
|1/2 cups||olive oil|
|1/2 lb.||whole wheat pasta|
|2 tbsp.||olive oil|
|1/2 lb.||asparagus, cut into 1/2" lengths|
|1/2 lb.||green beans, cut into 1/2" lengths|
- To make pesto, place fresh basil, pine nuts, Parmesan cheese and chopped garlic in blender or food processor. With motor running, slowly add olive oil, adding more if needed, and purée. When smooth, set aside.
- Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.
- Heat olive oil in skillet over medium-low heat and sauté asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes.
- Add 1 cup pesto, stir thoroughly and cook until heated through.
- Toss cooked pasta with vegetables and pesto, and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 45g||69%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 51g||17%|
|Dietary Fiber 12g||48%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.