Thursday, May 17, 2012
Dairy-free Pesto with Spirali
Vegan; 30-45 minutes; Serves 4
11 oz new potatoes, cubed
5 oz/1 cup fine green beans, cut into thirds
8oz broccoli florets
13 oz/3 cups dried spirali pasta
2 tomatoes, seeded and diced
1 oz/ 1/4 cup pine nuts, toasted
salt and freshly ground pepper
For the pesto
(This is my go to recipe when I need a great lighter version of a pesto recipe!)
1 oz/ 1/4 cup fresh basil leaves, torn
1/4 oz fresh mint leaves, torn
2 large garlic cloves, crushed
1 Tbsp Dijon mustard
1/4 cup pine nuts
4 Tbsp extra virgin olive oil
juice of 1/2 a lemon
1.) To make the pesto, puree the basil and mint, garlic mustard, pine nuts, oil and lemon juice in a food processor or blender. Season and set aside.
2.) Cook the new potatoes in a large pan of salted boiling water for 5-7 minutes, until tender. Steam the green beans and broccoli for 3 minutes until they are tender.
3.) Cook the spirali in a large pan of salted boiling water for 10-12 minutes until al dente. Drain, reserving 2/3 cup of the cooking water. Return the pasta and reserved water to the pan. Add the precooked potatoes, beans, broccoli, pesto and seasoning, then stir until combined. Heat over a gentle heat for 1-2 minutes, then stir in the tomatoes and toasted pine nuts.
Per Serving: prot. 18.5 grams; fat 22.7 grams; sat. fat 2.78 grams; carb. 88.4 grams; fiber 6.7 grams; iron 4.8 mg; calcium 101 mg.