This creamy, cheesy Pesto pasta is not only delicious and comforting but also nutrient -dense.
I made the Kale and Arugula Pesto without nuts and garlic.
The herbs, greens, lemon oil, mustard, and parmesan add a ton of flavour and pack a lot of nutrition into this pesto.
This pesto pasta was a hit for dinner, and I packed the leftovers for Arius and Gaia's lunch today at school.
Would you try this meal? It's super easy and quick to make, great for any day of the week, and for packing in lunch kits. You can also sub the pasta for gluten free pasta instead, or you can use this Pesto in risotto, rice, soups and more.
Serves 4-5 persons
Kale & Arugula Pesto
Ingredients
3 Cups baby Kale
2 Cups Arugula
3 Tbl fresh chive, finely chopped
1/4 Cup fresh parsley
1 tsp Himalayan Pink Salt
2 tsp Paprika
2 Tbl Grained Dijon Mustard
1-2 tsp Lemon infused coconut oil
2 Tbl extra virgin Coconut oil
1/4 Cup grated dairy-free Parmesan
1/4 Cup Filtered Water
Method
Add all of the ingredients to a blender or food processor and blend until smooth and creamy.
For the Creamy Pesto Pasta
Ingredients
1 1/2 tsp organic Italian Seasoning
1 1/2 cup Soy Milk (or non-dairy milk of choice)
1 Pack Pasta of choice (I used 3/4 of a box of Barilla Tagliatelle pasta)
Method
Put your pasta to boil. Then place a pan on medium heat, add coconut oil and Italian seasoning, stir until fragrant then add your Kale and Arugula Pesto.
Stir and cook for a minute, then add the soy milk or your non-dairy milk of choice. Allow to cook until the sauce begins to thicken (approximately 2-3 minutes) then add the cooked pasta and a 1/4 Cup of the pasta water.
Toss the pasta with the sauce until its properly coated, add salt and pepper to taste, then turn off the heat.
Serve this cheesy, creamy Pesto pasta with a drizzle of chili infused coconut oil, chili flakes, and grated parmesan for a delicious and wholesome dinner.
