How does Green Goddess Pesto Pasta sound? It probably sounds good, like something a Mediterranean goddess would eat for lunch. Maybe even something Wonder Woman would eat. Did ya’ll see the new movie? Thoughts? I liked it but didn’t love it. Ask me why below! I have zero credentials in movie reviews so I’m sure my response will make tons of sense.
I love this recipe because it’s easy! If you like easy vegan recipes like this that are 100% delicious and satisfying, head on over to my Youtube channel! I just started it last week and I have so much exciting content to share with you, from recipes and healthy eating ideas to food photography tips and health and happiness advice.
And if you’d like to be a real peach, subscribe to my channel, like, comment, etc…all of those annoying social media verbs that have come to replace real-life friendships these days. Just kidding. A little.
Back to this recipe. Everyone is always talking about how you need to eat more greens. Okay, okay, I get it. Green food is good for you, which means green pasta must also be good for you. Right? Isn’t that how it works?
If you don’t have all these ingredients on hand, you can leave some out and substitute others. Can’t find broccolini in your grocery store? Use broccoli. Don’t eat soy products? Replace edamame with chickpeas or white beans. Basil too expensive in your area? Use parsley or cilantro. You get the picture!
Until next time,
Green Goddess Pesto Pasta
- 8 ounces of penne or pasta of choice
- 2 bunches of broccolini
- 1 cup frozen peas
- 1 bunch of fiddlehead ferns (optional)
- 1 zucchini, spiralized
- 1 avocado, thinly sliced
- 1 1/2 cups edamame, shelled
- 2 1/2 cups packed basil leaves
- 1/2 cup toasted walnuts
- 3-4 garlic cloves, chopped
- 1 small lemon
- 1/4- 1/2 teaspoon kosher salt
- Black pepper to taste
- 3-4 tablespoons nutritional yeast
- 6 tablespoons extra virgin olive oil
- Bring a large pot of salted water to a boil. Once boiling, add the broccolini, peas, and fiddlehead ferns. Cook for 2 minutes. Immediately after cooking, plunge vegetables in a bowl of ice water to stop cooking.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- Zest half of the lemon and reserve for the pesto. Juice the whole lemon, reserving half for the pesto and half for the cooked vegetables.
- Once the blanched vegetables have cooled a bit, toss them with the reserved lemon juice.
- While the pasta is cooking, make the pesto. Place the basil, walnuts, garlic, lemon zest and juice, salt, pepper and nutritional yeast in a food processor. Blend until you have a paste.
- With the motor running, slowly drizzle in the olive oil, scraping down the sides as you go, until you have a thick consistency. Taste for salt and acidity, adding more salt and lemon juice if needed.
- Drain the pasta and toss with the pesto while the pasta is still hot. Add in the cooked broccolini, peas, and fiddlehead ferns.
- Toss in the spiralized zucchini, edamame, and avocado and serve.
- If you have leftover pesto, store it in a glass jar with a thin layer of olive oil on top and plastic wrap directly on top of this, pressing any air bubbles out.