One-Pot-Wonder: Pesto Primavera Pasta

Prioritizing healthy eating is difficult with busy work schedules, exercise routines and our social lives. And then there are those evenings that magically clear up and you find yourself with some free time. Then begins the nagging from your brain – cook, cook, COOK! And as much as we all love eating, cleaning up after is a tedious task. Enter the superhero of all dishes – the one-pot wonder. Yes, you can cook up a healthy dinner, eat clean, and not have to deal with dozens of dirty dishes afterwards! 

Unwind with a glass of wine, and cook up some delicious Pesto Primavera Pasta this evening! 

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One-Pot Pesto Primavera Pasta

A delicious basil-infused pasta that is easy to cook, and is sure to make it's way into your favorites.

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Prep Time

10 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 450 g pasta - penne or spiral
• 1 bunch broccoli cut into small florets
• 1 medium zucchini sliced into 1/4-inch slices
• 1/8 cup Sliced almonds
• 2-3 cloves garlic
• 2 tbsp yeast
• 2-3 cups fresh basil packed
• 2 tsp Lemon juice
• 170 g tofu
• 1 1/2 cups chickpeas
• 1 large tomato diced
• salt and pepper to taste
• slivered almonds for garnish (optional)

Prep Time 10 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 450 g pasta - penne or spiral 1 bunch broccoli cut into small florets 1 medium zucchini sliced into 1/4-inch slices 1/8 cup Sliced almonds 2-3 cloves garlic 2 tbsp yeast 2-3 cups fresh basil packed 2 tsp Lemon juice 170 g tofu 1 1/2 cups chickpeas 1 large tomato diced salt and pepper to taste slivered almonds for garnish (optional)

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Instructions

1. Bring a very large pot of water to boil, add salt (if desired) and the pasta.
2. Return to a boil and cook for 6 minutes.
3. Add the broccoli and cook for 4 more minutes.
4. Add the zucchini and cook for another minute or until pasta is al dente.
5. Remove from heat and drain in a colander over the sink.
6. Spray with cold water and transfer to a large serving bowl.

For the sauce

1. Grind the almonds, garlic, and yeast, until coarsely chopped.
2. Add the basil, lemon juice, tofu, and grind until smooth.
3. Add salt to taste and process to combine.
4. Gently stir the sauce into the pasta and vegetables.
5. Add the chickpeas, diced tomato and salt and pepper to taste.
6. Serve immediately or chilled, garnished with additional almonds.