Parsley Pesto Pasta
Servings: 4 servings
Ingredients
Pesto Ingredients
- 1/2 cup fresh parsley
- 1 cup fresh basil, spinach or arugula
- 1/2 cup pumpkin seeds, or pistachios
- 1 clove fresh garlic, minced
- 1/2 lemon, zest and juice
- pinch sea salt, to taste
- 1 Tbsp tahini, or olive oil, or 1/4 avocado
- 1 Tbsp nutritional yeast, optional
Pasta Ingredients
- 2 cups whole grain pasta
- 2 cups cherry tomatoes, chopped
- 1/4 cup sundried tomatoes, chopped
Instructions
Pesto Directions
- Cut off any tough stems from the parsley, put all the ingredients in a food processor and puree until smooth. You’ll need to scrape down the sides every so often to keep things combined.
Pasta Directions
- Cook the pasta by putting it in boiling, lightly salted water for 10-15 minutes. Once it’s cooked to your preference, drain.
- Toss the pasta with the pesto until well mixed.
- Serve topped with the fresh and sundried tomatoes.
Nutrition
Calories: 356kcal | Carbohydrates: 54g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 103mg | Potassium: 283mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1900IU | Vitamin C: 37.1mg | Calcium: 60mg | Iron: 3.2mg
