Veggie Pesto Pasta

This pesto pasta with veggies is easy to make and ready to devour in 20 minutes! The recipe is made with orecchiette pasta, protein-rich green peas, and spicy arugula tossed in a creamy pesto sauce made of avocado, pistachios, and fresh basil!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 355kcal

Author Stacey Eckert

Equipment

Large Pot
Food Processor

Ingredients

16 oz orecchiette pasta (use gluten-free noodles if necessary)
3 cups fresh basil leaves
½ cup unsalted pistachios (shelled)
2 small garlic cloves
½ large avocado
2 tbsp lemon juice
¼ cup extra virgin olive oil (or water)
¼ tsp salt
⅛ tsp black pepper
½ cup hot pasta water
1 cup green peas
3-4 cups baby arugula

Instructions

In a large pot, bring water to a boil, and cook the noodles.
While the noodles are cooking, make the pesto. Add 3 cups basil, ½ cup pistachios, 2 garlic cloves, ½ avocado, 2 tbsp lemon juice, ¼ cup olive oil, ¼ tsp salt, and ⅛ tsp black pepper to a small food processor or blender and blend until smooth and creamy.
Before you drain the pasta, reserve ½ cup of the hot water. Add the pesto, green peas, and reserved pasta water to the pot with the pasta. Mix it well to coat the noodles with the pesto sauce.
Stir in the arugula and let it sit for 1-2 minutes so the heat from the pasta will start to wilt the greens. Add more salt and pepper to taste.

Notes

Store leftovers in the fridge for 2-3 days or you can freeze it for a future meal.

Nutrition