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Green Goddess Pasta
1 lb. penne pasta
3 bunches broccolini
2 cups frozen peas
1 handful fiddlehead ferns (optional)
1 zucchini, spiralized
1 avocado, thinly sliced
1 1/2 cups organic edamame, shelled
2 1/2 cups packed basil leaves
1/2 cup toasted walnuts
3-4 garlic cloves, chopped
1 small lemon
1/4 - 1/2 tsp kosher salt
Black pepper to taste
3-4 tbsp nutritional yeast
6 tbsp extra virgin olive oil
Bring a large pot of salted water to a boil. Once boiling, add broccolini, peas, and fiddlehead ferns. Cook for 2 minutes. Immediately after cooking, plunge vegetables in a bowl of ice water to stop cooking.
Add new water to the pot and bring to a boil, adding salt. Cook pasta according to package directions.
Zest half of the lemon and reserve for the pesto. Juice the whole lemon, reserving half for the pesto and half for the cooked vegetables.
Once the blanched vegetables have cooled a bit, toss them with reserved lemon juice.
While the pasta is cooking, make the pesto. Place the basil, walnuts, garlic, lemon zest and juice, salt, pepper and nutritional yeast in a food processor. Blend until you have a paste.
With the motor running, slowly drizzle in the olive oil, scraping down the sides as you go, until you have a thick consistency. Taste for salt and acidity, adding more salt and lemon juice if needed.
Drain the pasta and toss with the pesto while the pasta is still hot. Add in the cooked broccolini, peas, and fiddlehead ferns.
Toss in the spiralized zucchini, edamame, and avocado and serve.
If you have leftover pesto, store it in a glass jar with a thin layer of olive oil on top and plastic wrap directly on top of this, pressing any air bubbles out.