Ingredients
Equipment
Method
- Start by placing the walnuts in a food processor. Pulse them a few times until they are roughly chopped. You want to see some texture but not powder. This adds a nice crunch to your pesto.
- Next, add the basil, mint, nutritional yeast, lemon juice, and sea salt to the food processor. Pulse again until everything is well combined, but still retains some texture.
- With the food processor running, slowly stream in the avocado oil through the top opening. This allows the oil to emulsify smoothly with the other ingredients, creating a creamy pesto. Stop to scrape down the sides if necessary.
- Once you achieve your desired consistency, taste the pesto and adjust the seasoning if needed. You can add more salt or lemon juice to brighten it up.
- Transfer the pesto to a bowl and refrigerate it until you're ready to combine it with the pasta. This resting time allows the flavors to meld beautifully.
- Meanwhile, bring a large pot of salted water to a boil. Add the Gluten-Free Pasta Noodles and cook according to the package instructions. Keep in mind that gluten-free pasta cooks faster than regular pasta, so check for doneness a few minutes early.
- Once the pasta is cooked, reserve about a cup of the cooking water and then drain the rest. This starchy water will help bind the sauce and pasta together later.
- In a large skillet, heat the remaining avocado oil over medium heat. Add the chopped leek and sauté for about two minutes until it becomes tender.
- Next, add the chopped asparagus to the skillet. Stir frequently and cook until the asparagus is just tender but still has a nice crunch, about 3 to 5 minutes.
- Now, add the peas and lemon zest to the skillet, and continue cooking for an additional minute. The vibrant colors will make your kitchen feel like spring!
- Transfer the cooked pasta back to the pot you used to cook it. Add the sautéed vegetables and desired amount of the prepared pesto. Stir everything together gently, being careful not to break the gluten-free pasta.
- If the mixture seems dry, add a splash of the reserved pasta cooking water to create a luscious sauce. Taste and adjust seasoning with more sea salt if needed.
- Finally, serve the pasta warm, topped with raw pumpkin seeds for that perfect crunch. Enjoy your delicious Spring Green Pasta with Vegan Basil Mint Pesto!
Notes
While the Spring Green Pasta with Vegan Basil Mint Pesto is fantastic as is, here are some ways you can adapt it to suit your taste:
- Storage: Leftovers can be kept in an airtight container in the refrigerator for up to three days. The flavors will intensify as it sits!
- Freezing: You can freeze the pesto in ice cube trays for easy future use. Just pop out a cube whenever you need a quick sauce!
- Pairing: This dish pairs beautifully with a fresh salad or roasted vegetables. Consider adding a side of garlic bread for a complete meal.
- Protein Boost: For extra protein, consider adding chickpeas or white beans to the pasta. They blend well with the flavors!
- Herb Variations: Experiment with other herbs like parsley or cilantro in the pesto for a different twist.
- Nut Substitutions: If you have nut allergies, sunflower seeds make a great alternative in the pesto.