Vegetable Pesto Pasta, Vata-style

The pesto recipe makes ample portions.

Author:Inspired by Vegetarian Times, 2002.08
Yield:6 Serving(s)
Prep time: 00:25
Cook time: 00:15
Category:Main Courses


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


  1. 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.
  2. Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.
  3. Heat olive oil in skillet over medium-low heat and sauté asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes.
  4. Add 1 cup pesto, stir thoroughly and cook until heated through.
  5. Toss cooked pasta with vegetables and pesto, and serve.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 45g69%
Saturated Fat 6g30%
Trans Fat
Cholesterol 5mg2%
Sodium 130mg5%
Total Carbohydrate 51g17%
Dietary Fiber 12g48%
Total Sugars
Includes Added Sugars
Protein 16g

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.