Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
1batch of Kale Walnut Basil Pesto (link in Chef’s Notes)
8ozlegume or organic whole grain angel hair (or other type of pasta of choice)
6ozmushrooms (sliced)
1large zucchini (sliced)
1cupfrozen peas
1tspgarlic powder
salt (optional to taste)
¼cupolives (diced)
crushed red pepper flakes (optional to taste)
2lemon wedges
Directions
1
Make the walnut pesto and set aside.
2
Make your pasta according to the instructions, drain, and set aside.
3
Make your vegetables: Heat a large stovetop pan over medium-high heat until the pan is hot. Add the mushrooms, zucchini, and peas, cooking until the vegetables are tender, about 3–4 minutes, stirring continuously. Add 1–2 tablespoons of water as needed to deglaze the pan.
4
Stir in the garlic powder and optional salt.
5
Add the cooked pasta, olives, and pesto. Stir until combined.
6
Divide walnut pesto pasta between plates, top with optional crushed red pepper flakes, and serve with lemon wedges.
Chef's Notes
Substitutions Substitute zucchini with broccoli, spinach, or another veggie of your choice.
Substitute olives with capers, sun-dried tomatoes, or artichoke hearts packed in water for a similar umami bite.
Prep Ahead Prepare Kale Walnut Basil Pesto ahead of time. Store in an airtight container in the refrigerator for up to 5 days.
Flour-Free Skip the pasta entirely and serve as a side, or spiralize your favorite noodle-able veggie to serve as your angel hair.
Storage Store walnut pesto pasta in an airtight container in the refrigerator for up to 5 days.
Ingredients
1batch of Kale Walnut Basil Pesto (link in Chef’s Notes)
8ozlegume or organic whole grain angel hair (or other type of pasta of choice)
6ozmushrooms (sliced)
1large zucchini (sliced)
1cupfrozen peas
1tspgarlic powder
salt (optional to taste)
¼cupolives (diced)
crushed red pepper flakes (optional to taste)
2lemon wedges
Directions
1
Make the walnut pesto and set aside.
2
Make your pasta according to the instructions, drain, and set aside.
3
Make your vegetables: Heat a large stovetop pan over medium-high heat until the pan is hot. Add the mushrooms, zucchini, and peas, cooking until the vegetables are tender, about 3–4 minutes, stirring continuously. Add 1–2 tablespoons of water as needed to deglaze the pan.
4
Stir in the garlic powder and optional salt.
5
Add the cooked pasta, olives, and pesto. Stir until combined.
6
Divide walnut pesto pasta between plates, top with optional crushed red pepper flakes, and serve with lemon wedges.
