Spring Fling Pesto Pasta
From jo_jo_ba 15 years ago
- 25 minutes to make
- Serves 4
I adapted this recipe from Fat Free Vegan Susan Voisin after craving artichoke heart pasta for weeks. I love the mixture of the artichokes, basil and spinach (my addition) in the sauce, and I pepped it up a bit with some fresh garlic scapes and coarse-ground black pepper. Read more Of course, if you aren't GF, use whatever short-cut pasta you have on hand. I reccommend something with nooks and crannies for this though. See less
Ingredients
- 3/4 cup (packed) basil (1.3 oz) shopping list
- 1/2 cup (packed) baby spinach leaves (1 oz) shopping list
- 4 canned artichoke hearts in water, drained shopping list
- 3 garlic scapes (or 3 cloves garlic), chopped shopping list
- 4 tsp vegan parmesan topping (I like Galaxy) shopping list
- 1 tbsp coarse-ground black pepper shopping list
- 3 tbsp water (use pasta-cooking water if you're serving this right away) shopping list
- 1/2 tbsp lemon juice shopping list
- pinch salt shopping list
- 8 oz gluten-free fusilli (like OrgraN Essential Fibre rice And corn Spirals) shopping list
- 2 plum tomatoes, diced shopping list
How to make it
- In a food processor, combine basil, spinach, 3 artichoke hearts and the garlic scapes.
- Puree to a thick paste, then add vegan parmesan, pepper, water, lemon juice and salt. Set aside. (This can also be placed into a tightly lidded container and refrigerated up to 3 days).
- Cook the pasta in boiling, salted water until al dente. Drain, then return to the pot and add tomatoes and pesto.
- Toss well to coat, and serve.
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