Vegetable Pasta al Pesto
This Vegetable Pasta al Pesto is not only super easy to make but it is also an innovative way of using pesto in your pasta dish. Instead of mixing the pasta with the pesto we made a base of pesto on the plate first and plated the pasta on top of it creating a different mix of tastes during the meal. Use vegan parmesan to create a delicious vegan version or leave the parmesan out completely.
If you have never made home made pesto we recommend it 100% as it is so easy and so much healthier then any store bought alternatives.
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Ingredients for Pasta (for 2 people)
Broccoli Head - 1/2
Cauliflower 1/2
Cherry Tomatoes - as many as you like (around 15)
Pasta - 300 gr (we used penne rigate)
Olive Oil
Garlic - 1 Clove
Salt
Pepper
Ingredients for Pesto
Basil
Pine Nuts
Olive Oil
Parmesan (50 gr) - you can use a vegan option
How to:
Start by cleaning the broccoli, cauliflower and tomatoes and cutting them into small pieces then put them aside.
Boil some water for the pasta (remember to add salt to the water).
Once the water is boiling add the pasta.
Start preparing the pesto - in a mixer add the basil, pine nuts, parmesan, olive oil (2/3 tbs) and some cooking water from the pasta (we recommend around 5 tbs).
When the pasta has been cooking for 5 minutes, add the broccoli and cauliflower and let boil for another 5 minutes all together.
In a pan start heating some oil, once warm add the cut cherry tomatoes and the garlic and let simmer.
When the pasta and vegetables have finished cooking drain them and add them to the pan with the tomatoes and garlic.
Cook for around 3 minutes - add salt and pepper.
Place your pesto on the plate and add the pasta and veggies on top! So easy
