Asparagus & Zucchini Pesto
Mixing a bunch of delicious foods together in one simple bowl is my comfort food. This recipe hits every note—creamy, dreamy pesto combined with fresh sautéed vegetables, chewy pasta, and crunchy nuts. It’s especially nice for a light summer dish that is both tasty and quick.
2 zucchinis, sliced in half moons
1 bunch asparagus, sliced in 2-inch pieces
1 tsp coconut oil
1 Tomato, chopped
4-6 oz Red Lentil Rotini Pasta (I like this one)
Optional: fresh tomatoes, sun-dried tomatoes, olives, sunflower seeds, red chili flakes
1 cup fresh basil, tightly packed
1-2 tbsp extra virgin olive oil
¼ cup walnuts
2 garlic cloves
2 tsp lemon juice
Pinch sea salt
Pinch black pepper
Warm a large sauté pan with coconut oil on medium heat, and bring a large pot with water to a boil.
Slice zucchini and asparagus, place them in the sauté pan, and sauté until desired tenderness is reached (~10-15 minutes). Slice tomato and set aside for later (optional).
Once water is boiling in the large pot, add pasta and cook according to package directions (~7-9 minutes). Once pasta is finished, drain in colander.
While vegetables are sautéing and pasta is cooking, place all pesto ingredients in a food processor and process until desired consistency is reached. You may want to add more liquid/oil depending on how thin or thick you like it. Taste and adjust seasonings as needed.
When everything is finished, evenly divide pasta and vegetables and place in two serving bowls. Top with pesto and mix well until everything is coated. Top with tomatoes, sun-dried tomatoes, olives, sunflower seeds, red chili flakes, or anything else you’d like to add.
What is your favorite simple summer dish? Please comment below, because I love learning yummy new recipes. Also, if you thought this recipe was delicious or know someone who would enjoy it, please like it and share it.
With love, Steph