Description
A light, fresh cold pasta salad with basil pesto.
Ingredients
Units Scale
What you will need
- linguine pasta
- avocado
- chickpeas
- cherry tomatoes
- kale
- red onion
- peas
- flat leaf parsely, fresh
- fresh basil
- nutrional yeast
- garlic
- olive oil
- lemon
- salt and pepper
Equipment
- large mixing bowl
- small food processor
- sharp knife
- cutting board
- strainer
- boiling pot
- tongs or serving forks
Basil Pesto
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 small clove of garlic
- 1/4 cup olive oil
- 1 teaspoon nutrional yeast
- pinch of salt and pepper
Pasta Salad
- 1 box of linguine
- 12 ounces cherry tomatoes, halved
- generous handful of chopped parsley
- 1 can (15 ounces) chickpeas
- 1 cup of fresh or frozen peas, thawed
- 1 large avocado, cubed
- 1/2 small red onion, finely chopped
- 1 lemon, juiced
- salt and pepper to taste
Instructions
How to make basil pesto
- Add basil, clove of garlic, pine nuts, nutrional yeast and olive oil to a mini-food processor.
- Process the ingredients until the leaves and pine nuts are finely chopped. Taste. Add salt and pepper if needed.
How to make pasta pesto salad
- Fill a large pot with water just above the halfway mark. Add a generous pinch of salt. Bring to a boil and then add the pasta.
- Cook pasta until al dente. Rinse with cold water to stop the cooking.
- In a large bowl, toss together the pasta and pesto until well combined.
- Toss in the halved tomatoes, parsley, peas, red onions, and chickpeas. Add lemon juice.
- Gently toss in the avocado.
- Add salt and pepper to taste.
- Sprinkle with chopped parsely.
- Enjoy!!