Looking for a fresh and easy pasta recipe? Look no further than this greens glowing pesto pasta salad! The perfect dish to bring to summer picnics, BBQ’s or for enjoying on a patio – it’s bursting with flavors like garlic, basil, lemon, parsley and is even packed with phytonutrient rich greens.
Ingredients:
- 3 tbsp of lemon juice
- 1 – 1 ½ cups of fresh basil
- 1/2 cup of parsley
- 1/3 cup of olive oil
- 1/4 cup of tahini
- 1/4 cup of (soaked) cashews
- 2 garlic cloves (roughly chopped)
- 3-4 tbsp of nutritional yeast
- 1/2 tsp of sea salt
- 2 tbsp of water (or more if your pesto is too thick)
- 1.5 scoops of greens original
- black pepper
Directions:
- 2-4 hours before you make your pesto sauce, soak your cashews.
- Bring a pot of water to a boil and cook pasta according to the packaging directions. Do not over cook the noodles, slightly under cooked or al dente is best.
- While the water is coming to a boil and the pasta is cooking, place all of the greens pesto sauce in a food processor and process until combined. You may need to stop once or twice to manually mix with a spoon and make sure everything gets mixed together evenly.
- Once the pasta and pesto are finished, combine the two together.
- In a large skillet, heat up 1 tbsp of olive oil over medium heat and sauté the pine nuts and sun-dried tomatoes for about 2-3 minutes. Remove from the heat and mix in with the pasta and pesto, along with the arugula. Place leftovers in a sealed glass container in the fridge for up to 2-3 days.
- Enjoy!
Warning: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: