End of Summer Pesto Pasta

End of Summer Pesto Pasta
Created by Ashley
V, GF option

This has been my go-to meal all summer and continues to be now. Before I left for school I made a huge batch of pesto and froze it to enjoy throughout my fall semester. This recipe is super easy and tasty. I may be a little late with the whole “end of summer” thing seeing as it already feels like November outside (burrr) and I already have a cold, but I say better late then never!

This year I was involved with orientation week at my school. It was a big commitment, but lots of fun too! Prior to the craziness of Oweek, my roommate and I hit up the St. Jacobs Farmers’ Market and, of course, Costco to stock up on some staples to pull us through. At the market we bought a bushel basket full of Ontario peaches, which we peeled, sliced and froze to use throughout the fall and winter. Our house this year has a chest freezer, which is amazing, and I intend to take full advantage of it. My peaches are currently in the chest freezer along with Ontario blueberries, strawberries, corn and my pesto. Needless to say, I will be eating well this semester.

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Before I left for school my garden was bursting with produce, it made me sad to leave it :(, but I was sure to harvest lots of tomatoes, kale, zucchini and basil to bring to school with me. I had more herbs than I knew what to do with, so most of them are currently hanging in my closet at home. Last summer I dried basil from my garden and used it to make delicious basil salt, which I still have kicking around in my kitchen.

Anyway, enough of my rambling! I hope you all enjoy this pasta recipe as much as I do!

xx

Ashley

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End of Summer Pesto Pasta

V, GF option
Author: Ashley
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Servings: 2 people

Ingredients

Vegan Pesto (makes extra)

  • 2 packed cups fresh basil, leaves torn
  • 3 cloves garlic
  • 1 cup olive oil
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemion juice
  • sea salt and pepper, to taste

Pasta

  • 200 grams pasta of choice
  • 2 handfuls green beans
  • 4 cremini mushrooms
  • 2 cups tuscan kale, roughly torn
  • 1 zucchini, chopped
  • 1 tablespoon olive oil

Instructions

Vegan Pesto

  • Combine all the pesto ingredients, except for the oil, in a food processor and blitz a few times. While the processor is going, add the oil slowly through the feeding tube. Blend for about a minute or until desired consistency is reached. You may have to stop and scrape down the sides a few times.

Pasta

  • Cook the noodles according to package instructions.
  • Meanwhile, heat the olive oil in a deep frying pan over medium heat. Once heated, add the beans, mushrooms and zucchini. Season the veggies and sauté for about 5-10 minutes. Add the kale and continue to sauté until whithered. Remove from the heat.
  • Add the cooked noodles to the pan with the vegetbales and stir in 1/4 cup (or more!) of the pesto. Stir well to combine. Serve immediately or pop it in the fridge to enjoy later.
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