This recipe is perfect for a quick and easy weeknight dinner.
You’ll certainly get your greens fix with this super green pesto pasta! We alternate vegetables used in this recipe depending on freshness and seasonal availability. Buying vegetables when they are in season not only enhances the flavour but also the nutritional value of the produce. We also recommend buying organic where possible.
Why is it important to buy organic?
Buying organic is the only way we can know our food is not genetically modified, contains optimum nutrient levels and is not contaminated with harmful chemicals. These chemicals include antibiotics and endocrine disrupting herbicides and pesticides.
We have more detailed information about why it is so important, and which foods are most important to buy organic in our ebook, Healthy Habits.
1 cup pasta (we have used quinoa and amaranth)
1 tbsp olive oil
4 shallots, finely chopped
1 small leek, chopped
1 small head of broccoli, cut into florets
100g baby spinach leaves
50g snap peas
1/4 cup toasted pine nuts (to serve)
Sprouts (to serve)
1/4 cup olive oil
1/2 cup cashews
1/4 cup nutritional yeast (B12 fortified)
1/4 cup hemp seeds
1/2 tsp Himalayan salt
1/4 cup filtered water
- Cook pasta according to packet instructions.
- Cook shallots and leek in olive oil over low heat for approx. 10 minutes.
- Add broccoli, spinach and snap peas and steam a further 5 – 10 minutes.
- Meanwhile make your pesto sauce. Combine all ingredients in a high-power blender. Briefly blend to retain chunky texture.
- Add pesto and pasta to vegetable mix and stir for a few minutes.
- Serve with toasted pine nuts and sprouts.