Basil Pesto Pasta Primavera

8 Aug

I haven’t written in forever, but wanted to share this quick and easy meal I just made with most of the ingredients coming from my garden. I work from home and I am going away tomorrow for a couple of nights so I wanted to make a nice meal for myself for lunch today with enough leftover for my husband to have dinner tomorrow night. This recipe serves 2 so add/deduct as necessary.

Basil Pesto
Extra Virgin Olive Oil (EVOO) – I probably used about 1/2 cup
Handful of pine nuts
Big bunch of basil
1-2 cloves of garlic smashed – depending on how much of a kick you want
Juice from half of a lemon
About 1/4 cup of freshly grated parmesan
Salt & Pepper to taste

I combined all of the ingredients in my “Magic Bullet,” although you could of course use a different type of food processor or a blender.

Set the pesto aside. Then, start to boil the water for the pasta. I like to use Brown Rice Pasta vs. regular or whole wheat. It cooks very fast and I have found that it has much less carbs than whole wheat pasta. While the water is boiling, chop up the veggies you would like to saute for the pasta. Today I used a fresh zucchini from the garden, some leftover grape tomatoes and 1/2 an onion. I tossed those around in a pan with a little EVOO while my pasta was cooking.

Once I drained the pasta, I transferred it into a large tupperware (since I would be saving the other half for my husband’s dinner tomorrow night), added the pesto, then added the veggies and mixed it up. Done and done.

Delicious, fast, easy and best of all…healthy! Enjoy!


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