Delicious pesto & pasta mixed with yummy spring veggies creates a delightful meal enjoyed any time of year!
I am so excited to share this vegan pesto pasta recipe with you this week! It is so easy to make yet the flavor profile is so complex, it really is a unique dish that I know you will love!
Where are all my Seinfeld fans? I know you will appreciate this. Every time I make this, I think of the episode where George says “Everybody likes pesto. You walk into a restaurant, that’s all you hear – pesto, pesto, pesto.” Of course George didn’t really like pesto. However, I am positive he would like this one! It is a little milder than most pesto recipes as it is heavy on the spinach and the basil flavor comes through but does not overwhelm. I also use almonds instead of the more traditional pine nuts which to me, gives it a little more crunch and a flavor I find even more appealing.
One great thing about this recipe is that you can use whatever pasta you enjoy most! We are using a delightful new pasta we found out our local Publix – Explore Cuisine’s Organic Edamame & Mung Bean Fettuccine. It has 22 grams of protein to with the nice flavor and texture it adds to the dish. It is available on Amazon as well.
The pièce de résistance is adding the sun-dried tomatoes at the end – what a burst of flavor they provide. Of course, we use vegan parmesan cheese to top it off and give it a familiar touch.