Vegan Veggie Pesto Pasta

I’m so excited for spring and warmer weather…..it’s my favorite time of year. It goes by fast so I try and slow down and take it all in. Spring = pesto for me! I’ve made pesto many times over the years but this recipe is by far my favorite and will be my “go to”. Some pesto recipes call for so much olive oil, it’s just dripping in it. This one cuts way back on the oil and adds half an avocado instead. For those of you who don’t like avocado you don’t notice the taste at all. Recipe credit and a big shout out to Stacey Homemaker (staceyhomemaker.com) @staceyhomemaker for this recipe!

Ingredients
  

  • 16 oz orecchiette pasta
  • 3 cups of basil I didn’t have any so I used kale instead – adds a great nutritional boost!
  • 1/2 cup unsalted shelled pistachios
  • 2 cloves of garlic
  • 1/2 large avocado
  • 2 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup hot pasta water don’t forget to save this before you drain your pasta – I’ve made that mistake a time or two!
  • 1 cup green peas
  • 3-4 cups baby arugula

Instructions
 

  • Cook noodles according to package directions.
  • While the noodles cook, make the pesto. Add 3 cups basil (or kale), 1/2 cup pistachios, 2 garlic cloves, 1/2 avocado, 2 tbsp lemon juice, 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to a food processor or blender and blend until smooth and creamy.
  • Before you drain the pasta, reserve 1/2 cup of the hot water. Add the pesto, green peas, and 1/2 cup cooking pasta to the pot with the pasta. Mix it well to coat the noodles with the pesto sauce. Stir in the arugula and let it sit for 1-2 minutes so the heat from the pasta will start to will the greens.
  • I served mine with roasted asparagus to make it even more “spring-y”