Pasta may easily be my favorite types of recipes to make. It’s so easy and versatile, it can be taken in any possible direction imaginable. The flexibility of pasta dishes is what draws me to it, well that and the fact is insanely delicious. I don’t think I’ve ever met someone that didn’t enjoy a good pasta dish. It’s something I have in mass bulk at my house and is a go to when I need something quick!
Pesto pasta is one of the quickest and tastiest ways to prepare pasta. The pesto is bright and fresh, full of herbaceous basil and a sharp bite of garlic. It takes minutes to make and requires no cook time so it can be served hot or cold.
Typically, pesto contains parmesan cheese, however, in this recipe I chose to use nutritional yeast in substitute. It gives it a super cheesy taste without any of the dairy. If you don’t have an aversion to dairy, then by all means use parmesan instead of the nutritional yeast. Another thing I did different than the traditional pesto is I used toasted almonds instead of pine nuts. I prefer the flavor and texture of the almonds! The addition of sun-dried tomatoes sends this dish over the edge with them providing bursts of rich, juicy tomato flavors.
This pesto pasta recipe is easy to make and delicious to eat. Its fresh and bright making it the perfect side dish or main dish. I suggest serving with some shrimp or chicken for a complete meal. With spring right around the corner this pesto pasta is sure to be a staple!
Pesto Pasta with Sun-dried Tomatoes
Serves: 4
Ingredients:
- 12 oz. Pasta (I used brown rice spiral pasta)
- 1 ½ Cups Basil
- ½ Cup Olive Oil
- 1/3 Cup Toasted Almonds
- ¼ Cup Nutritional Yeast
- 1 Garlic Clove
- ½ Tsp Sea Salt
- 1 Lemon, zested
- ½ Cup Sundried Tomatoes, julienned
Optional Garnishes:
- Toasted Almonds
- Lemon Zest
Instructions:
- To make the pesto, add basil, garlic, nutritional yeast, lemon zest, toasted almonds and salt to a food processor. Blend until all ingredients are pulverized and fully combined. Next, while the food processor is on low speed, drizzle in the olive oil until everything is fully incorporated. Scrap the pesto out of the food processor and place in a small bowl and set aside.
- Next, boil pasta in a medium saucepan over medium-high heat. Once the pasta is fully cooked drain it and add it back into the saucepot.
- Pour the pesto on top of the pasta in the saucepot, add the sundried tomatoes and mix everything together until the pesto coats all of the pasta.
- To serve, you could top with toasted almond slivers and lemon zest, but it is completely optional.
