Episode 5
Garden Herb Pesto Pasta
Musings w/ @mississippivegan
Timothy gives a tour of his garden filled with various herbs and edible flowers.

Garden Pesto Pasta
make 4 - 6 servings and takes less than 1 hour, gluten, soy and nut free options



1/4 cup nutritional yeast

1/2 cup blanched almonds (no skin)

2 cups fresh basil (as many varieties available), rinsed & packed

1/3 cup fresh oregano, thyme, parsley & chive, rinsed & packed

1/4 cup cold pressed, extra virgin olive oil

1 teaspoon mellow white or chickpea miso

2 large or 3 small garlic cloves, roughly chopped

1 teaspoon lemon zest

2 - 3 tablespoons fresh lemon juice (depending on desired tanginess)

1/2 teaspoon sugar or agave nectar

1/2 teaspoon freshly cracked pepper

1/2 teaspoon sea salt


Vegetables & Pasta

1 cup English peas, frozen

1 cup sugar snap peas, blanched 

1 cup fava beans, blanched

1 box or bag of orecchiette pasta (or variety of your choice)

Fresh herbs to garnish



Pre-heat the oven to 350 degrees F. Spread the almonds and nutritional yeast on a baking sheet and bake for 7 minutes, until the mixture is fragrant and lightly toasted. Remove, let cool, and toss into a food processor along with the basil, oregano, thyme, parsley, and chive, olive oil, miso, garlic cloves, lemon zest, lemon juice, sugar or agave, pepper, and sea salt. Blend for a few minutes until nice and smooth, stopping occasionally to scrape down the sides with a spoon. Taste a little bit and see if you'd like to add more salt or pepper. Set aside. 


Bring one small pot of water with a dash of salt to boil and toss in the fava beans and cook for 5 minutes to give them a head start. Then add the english peas and sugar snap peas. Cook for another 5 minutes until the peas are bright green. Drain the vegetables and submerge them into a large bowl of ice water to shock them. Drain the vegetables and pick out the fava beans. Remove their tough outer shell and add them back to the peas. Set aside.


For the pasta, bring a large pot of water with a dash of salt to a boil and cook the pasta until done (follow the instructions on the package). Once done, drain and return the pasta back to the pot. Scrape in all of the pesto and add the vegetables. Toss well and serve. Garnish with fresh herbs, black pepper, and sea salt if desired.



Featured Episodes > All
Easy Blistered Okra
Episode 6
Easy Blistered Okra
Musings w/ @mississippivegan
Timothy shows you what to look for when you harvest fresh Okra and how to cook a simple and delicious recipe with it!
 Foraging Chantarelle Mushrooms
Episode 4
Foraging Chantarelle Mushrooms
Musings w/ @mississippivegan
Timothy shows us how to forage and cook with wild mushrooms.
Vegan Pecan Bars
Episode 3
Vegan Pecan Bars
Musings w/ @mississippivegan
Timothy uses pecans from his backyard to make these vegan treats.
Vegan Spring Rolls
Episode 2
Vegan Spring Rolls
Musings w/ @mississippivegan
Timothy is foraging again! This time he's making vegan spring rolls.
Wild Pesto Pasta
Episode 1
Wild Pesto Pasta
Musings w/ @mississippivegan
Follow along as Timothy forages through NYC!