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I whipped up this Lemony Spinach Pesto Pasta with Veggies when I needed something zesty and light for dinner. It's now my favorite quick meal when time's tight but I still want amazing flavor. The mix of tangy pesto, crunchy vegetables and hearty pasta creates this wonderful meal that's completely gluten-free and plant-based!
Why You'll Love This Vibrant Dish
The thing I adore about this pasta is how it showcases simple, fresh ingredients. Each mouthful delivers zingy lemon pesto, crisp veggies and filling pasta. It's the kind of food that makes you feel nourished during and after eating. And you can easily switch things up based on what's in your fridge or what you prefer.
The Building Blocks We Need
- Pine Nuts: Just toast them lightly to bring out their nutty goodness.
- Sun-Dried Tomatoes: They add this amazing rich sweetness.
- Salt and Pepper: These make all the flavors stand out!
- Gluten-Free Pasta: Banza works wonderfully with its chewy texture and protein boost.
- Fresh Veggies: Asparagus and broccoli are perfect since they stay so snappy.
- Baby Spinach: This creates our gorgeously vibrant green pesto.
- Lemon: We'll use both the peel and juice to wake everything up.
- Olive Oil: Don't skimp here—quality really matters.
The Cooking Process
- Creating Perfect Vegetables
- I start by getting a large pot of water bubbling. Then I quickly dunk the asparagus and broccoli for just a couple minutes until they turn bright green but stay crunchy. That's how you keep them tasting fresh and amazing.
- Cooking Your Pasta
- I use the same water for the pasta because why clean another pot? Just don't forget to grab some pasta cooking water before draining—it's magic for creating the perfect sauce texture.
- Whipping Up Our Pesto
- While everything cooks, I quickly brown the pine nuts until they're golden. Then I throw them in the food processor with the spinach, lemon zest and juice, olive oil and seasonings. You won't believe how good it smells!
- Putting Everything Together
- When the pasta's done, I mix everything in one big bowl—the pesto, those crisp vegetables and tangy sun-dried tomatoes. A little splash of the saved pasta water makes everything come together smoothly.
Tricks I've Learned
I've made this dish so many times now and picked up some handy shortcuts. Keep those vegetables slightly crunchy for the best texture. Watch those pine nuts carefully as they'll burn in a flash. And don't forget that pasta water—it's the secret to getting your sauce just the right thickness.
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Frequently Asked Questions
- → Can I use regular pasta?
Absolutely! Any pasta works—cook it following package directions. Remember to save the starchy cooking water for balancing the sauce texture.
- → What can I use instead of pine nuts?
Pine nuts add classic flavor, but other nuts like almonds or walnuts work great too. Toast them lightly for extra depth.
- → How long can I store the pesto?
This pesto stores well in the fridge for up to 5 days. Let it warm a bit before mixing it with your pasta.
- → Can I use other veggies?
Totally! Feel free to add your go-to vegetables. Just adjust blanching time to match their texture.
- → Why keep pasta water?
The water has starch, which makes the sauce stick nicely to the pasta. Add a small splash to adjust as needed.