Summer Pesto Pasta (nut free!)

Yield 8-10 Servings

INGREDIENTS

• 1 cup fresh basil, minced

• ½ cup fresh parsley, minced

• 6 garlic cloves, peeled

• 2 shallots or ½ yellow onion, finely chopped

• 12 oz. cherry tomatoes, halved

• 15 oz. can cannellini beans,* drained & rinsed

• 2 cups mustard greens,* washed & roughly chopped

• ¼ cup Parmesan, finely grated

• 1 cup + 2 TBSP olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 lemon, zested THEN juiced

• 1 lb. whole grain rotini pasta

GARNISH

• ½ tsp red pepper flakes (optional)

• Parmesan, finely grated

DIRECTIONS

1. Boil pasta al dente according to package directions. Drain and set aside.

2. Add prepared herbs, garlic, beans, greens, and parmesan to a blender or food processor with spices, lemon juice, and ½ cup oil. Purée until smooth.

3. Add shallots and 2 TBSP oil to a skillet over medium-high heat and sauté until softened. Add tomatoes and cook for 2-3 minutes.

4. Reduce heat to medium and add cooked pasta and pesto. Stir to combine until heated through.

5. Garnish as desired and serve warm.

*Swap it! Here are some ingredient substitutions we love:

• Instead of mustard greens: 2 cups baby arugula or spinach for a milder flavor

• Instead of cannellini beans: 1½ cup canned or frozen garbanzo beans (chickpeas), white beans, peas, lima beans, or edamame

Nut-Free Pesto Pasta.pdf

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