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The Perfect Summer Pasta With Creamy Vegan Kale Pesto
Prep Time: 10 Minutes | Total Time: 30 Minutes
Sarah Montgomery
By Sarah Montgomery
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In search of the perfect summer entertaining dish? Look no further! Fill up your bowl with Organic Lumaconi Giganti Pasta, homemade vegan kale cashew pesto, and lots of delicious veggies with this recipe by Stephanie of Stephanie Du Jour. This is a great meal for easy entertaining or family dinner— the pasta shape adds an unexpected flair, and it only takes 30 minutes to make. Best served al fresco.

Lumaconi Pasta With Kale Cashew Pesto and Peas, Tomatoes, & Asparagus
(recipe name)
Serves
4-6 People
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients

Kale Cashew Pesto

Lumaconi Pasta

Instructions
  1. First, prepare the pesto. Combine all ingredients into blender until thick and creamy. Add more olive oil to thin sauce out if it’s too chunky. If you make the pesto ahead of time, add more olive oil before using and mix.
  2. Refrigerate to keep pesto fresh. Keeps in fridge for 1 week.
  3. On to the pasta! In a large saucepan, sauté garlic in few tablespoons olive oil, 3-5 minutes until fragrant.
  4. Add fresh peas & asparagus into pan. Sauté on low-medium flame, 3-5 minutes. Splash in 1/4 cup veggie broth & cover to steam veggies. Add chopped tomatoes. Turn off flame. Add pinch of oregano to veggies. Set aside saucepan.
  5. Fill large pot with water. Bring to boil.
  6. Add pasta to boiling water. Cook until al dente. Do not overcook!
  7. Drain & return to pot. Turn off heat, set aside. Drizzle with olive oil and toss gently. Add a few heaping spoonfuls of pesto to pasta. Toss until well coated. Add veggies. Combine gently.
  8. Transfer to a large bowl. Serve warm with extra pesto on side. Top each serving of pasta with extra tomatoes, peas & asparagus. Add sprinkle of sea salt, squeeze of lemon & freshly grated pepper to taste.
  9. Best fresh! Leftovers will keep in fridge up to 2-3 days. Enjoy warmed up in saucepan or at room temperature.
😋 From the Tasty Kitchen of Sarah Montgomery
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