Tortiglioni tossed in a bright kale, basil and lemon pesto with crisp-tender zucchini, asparagus and sweet peas, finished with toasted pumpkin seeds and a pinch of chili.
10m prep · 38m cook · 4 servings
Ingredients Instructions
2 ½ oz Pine Nuts ¾ cup Olive Oil ½ cup Kale ½ cup Fresh Basil 2 cloves Garlic 1 whole Unwaxed Lemon Zest Salt Black Pepper 12 oz Tortiglioni 3 ½ oz Frozen Peas 1 tbsp Coconut Yogurt 2 whole Zucchini 7 oz Asparagus Chopped ¼ tsp Red Pepper Flakes 2 tbsp Pumpkin Seeds
Instructions 1 Fill a large pot with water, salt it generously and bring it to a boil over high heat (about 15 minutes). Do the next step while the water heats. 2 While the water heats, toast the pine nuts in a dry skillet over medium heat, stirring often, for 4-5 minutes until golden in spots and nutty-smelling; tip onto a plate. Toast the pumpkin seeds in the same skillet for 2-3 minutes until they puff and start to pop, then set aside for garnish. Let the pine nuts cool completely, about 10 minutes. 3 Make the pesto: put the cooled pine nuts, kale, basil, garlic, lemon zest, 3 tbsp of the olive oil and a good pinch of salt and pepper in a blender or food processor. Pulse until finely chopped, then with the motor running trickle in 1/2 cup of the olive oil until you have a smooth, spoonable pesto. Taste and adjust salt and pepper. 4 Add the tortiglioni to the boiling water and cook, stirring occasionally, according to package time (usually 10-12 minutes) until al dente: tender but with a slight bite in the center. Add the frozen peas for the last 2 minutes. Scoop out 1/2 cup pasta water, then drain. 5 While the pasta cooks, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the zucchini and asparagus with a pinch of salt and stir-fry for 4-5 minutes until bright green, lightly browned in spots and crisp-tender. 6 Return the drained pasta and peas to the pot. Add the pesto, coconut yogurt and stir-fried vegetables and toss, adding splashes of the reserved pasta water until the sauce is glossy and coats the pasta. Taste and season with more salt and pepper if needed. 7 Serve topped with the toasted pumpkin seeds and red pepper flakes, if using. Estimated nutrition (per serving) Calories 855 kcal
Protein 18g
Carbs 73g
Fat 56g
Fiber 7g
Sodium 80mg
Sugar 7g
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