Pesto Primavera Pasta

Name: Pesto Primavera Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 30 milliliters sliced almonds; 1 bunch broccoli, cut into small florets; 355 milliliters chickpeas (or one 15-ounce can, rinsed and drained); 473 milliliters fresh basil, packed; 2 cloves garlic; 2 teaspoons lemon juice; 2 Tbsps nutritional yeast; 454 grams whole wheat rotini or other spiral pasta (may be gluten-free); 1 teaspoon salt (or to taste); 8 servings additional salt & pepper, to taste; 170 grams package lite silken tofu; 1 large tomato, diced; 1 medium zucchini, halved lengthwise and sliced into 1/4-inch slices

Pesto Primavera Pasta might be just the main course you are searching for. This dairy free recipe serves 8. One serving contains 328 calories, 15g of protein, and 4g of fat. A mixture of tomato, nutritional yeast, zucchini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert.

Instructions

Add the broccoli and cook for 4 more minutes.

Ingredients you will need

Broccoli

Add the zucchini and cook for another minute or until pasta is al dente.

Ingredients you will need

Zucchini

Pasta

Remove from heat and drain in a colander over the sink. Spray with cold water and transfer to a large serving bowl. While the pasta is cooking, make the sauce. Grind the almonds, garlic, and nutritional yeast in a food processor until coarsely chopped.

Ingredients you will need

Nutritional Yeast