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–+ servings

Parsley Pesto Pasta

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean, South American
Author: Heather Nicholds

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