I love pesto. Basil + garlic + pie nuts = yes please!
So when this recipe presented itself to me, with a few modifications (I hate zucchini and squash) I made the most delicious, filling and low-calorie pesto pasta ever. It was originally supposed to be 3 servings, but I found the portions to be large enough to split them up into 4 servings – and coming from me, a gal who loves a heaping American sized serving, this is legit.
If you do not loathe squashes, go ahead and put in zucchini and yellow squash instead of the green pepper – also you could add mushrooms – some people are into that. Also, pine nuts aren’t cheap, so you could use almonds in the pesto (I think you would be compromising the pesto-ness of it, but your call)
This recipe also allowed me to use my handy-dandy mini food processor which recently came out of storage retirement. There’s just something about turning a pile of ingredients into a pulverized sauce in 10 seconds that I love.
- 2 tbsp pine nuts
- 1.5 cups fresh basil
- 1/2 cups veggie broth
- 1/4 cup parmesan cheese
- 1 tbsp olive oil (for sauce)
- 2 garlic cloves
- salt + pepper
- 6 oz high fiber pasta
- 2 tbsp olive oil
- 2/3 cup diced onion
- 1 red pepper
- 1 green pepper
- 2/3 cup cherry tomatoes, cut in half
- (you can sub the peppers for zucchini and/or yellow squash if that’s your thing)
- Combine pine nuts, basil, veggie broth, parm cheese, 1 tbsp olive oil and garlic cloves to food processor and pulverize until it’s a good pesto-y consistency. Add salt + pepper if you desire. Cook the pasta (follow box directions). While pasta is cooking, add 2tsp of olive oil to skillet. Add onion for 4-5 minutes until soft. Add peppers and cook for 4 more minutes. Add tomatoes and cook until they are soft but not mushy. When the pasta is cooked and drained, add it to the skillet and stir it all up with the pesto sauce. All done!
This recipe was adapted from a recipe by Slender Kitchen