If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal. Inspired by Food52.
I am all about one pot meals, you guys. Anything to make dinner easier while working a full-time job and parenting at two and half year old. We could all use more recipes that are easy, quick, and tasty. Technically I did use a food processor to make the pesto but the potatoes, green beans, and pasta all boil in the same pot!
The best part of this meal though? Much of it was grown from the garden! Free food!! The basil and chickweed came from my garden, and the green beans from my stepmom’s. I tried to use my own potatoes I grew but I dug a few up and they weren’t quite ready yet. I’m growing Magic Molly potatoes which are purple inside and out! They have a rich and nutty flavor that I just can’t get enough of. My grandpa used to grown them and when I found them at our local nursery I had to get some. Fun fact: As a child I used to sneak away and dig up my grandpa’s “treasures” well before they were ready because I just couldn’t contain my excitement. It appears as if I have not outgrown this. There is just something so exciting about digging up potatoes! Is it just me?
Garden Pesto Pasta
By Katie Henry - Produce On Parade
If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.
- 1 large red or Yukon Gold potato, peeled and quartered and cut into ¼ inch thick slices
- ¼ lb fresh green beans, chopped into 1 inch pieces
- 8 oz dry thin spaghetti (if using regular spaghetti increase cooking time)
- 1 cup packed fresh basil leaves
- 1 cup packed fresh chickweed, removing any thick stems and cleaning thoroughly (or basil, spinach, arugula, or other greens)
- 2 whole garlic cloves, peeled and smashed
- Heaping ¼ cup pine nuts (or walnuts)
- 1 tbsp miso paste
- ¾ tsp table salt
- ⅓ cup vegan shredded mozzarella cheese
- ⅓ cup extra-virgin olive oil
- Garnish of vegan parmesan (optional)
- Place the sliced potatoes in a large pot of cold water. Bring to a boil then salt; continue to boil for 5 minutes then add the pasta and green beans. Boil for an additional 5-8 minutes until all the vegetables and pasta are cooked. Drain and return to pot.
- While the pasta cooks: to a food processor add the basil, greens, garlic, pine nuts, miso, salt, and cheese. Pulse until coarse and grainy. With the processor running drizzle in the olive oil and process until mixed thoroughly.
- Stir the pesto into the cooked pasta and veggies. Serve hot and topped with vegan parmesan!
Yield: 3-4 servings
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