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free of gluten and top 8 allergens<\/p><\/div>\n

We’ve been keeping busy creating recipes with whatever we have in our refrigerator and pantry. This pesto pasta with vegetables is a hit. Super delicious and bursting with flavor!<\/p>\n

We know that not everyone’s pantry is stocked the same.\u00a0Do you have ingredients that you don’t know what to do with? Need help with recipe ideas? Contact us via email with your ingredient list and we’ll be happy to develop a recipe for you.<\/p>\n

Now that we are confined to our homes because of the Coronavirus, cooking becomes a necessity. This pesto pasta with vegetables will not let you down…<\/p>\n

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mise en place<\/p><\/div>\n

You will need a heaping half cup of pesto. We made an allergy-friendly pesto, but the same technique applies to a store bought pesto.<\/p>\n

Combine cilantro, Italian parsley, toasted sunflower seeds, Balsamic vinegar, garlic, and a little salt and pepper in a blender or food processor. With the machine running, slowly drizzle in olive oil. Continue processing until the mixture is well blended, scraping down the sides as necessary. If you don’t have a small food processor, we recommend using a blender because of the small quantity. Transfer the pesto to a small container and store in the fridge.<\/p>\n

Steps<\/strong><\/p>\n

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Toast sunflower seeds by shaking them back and forth in a skillet over medium heat for 3 minutes or until they’re lightly browned. Let cool.<\/li>\n
Make pesto.<\/li>\n
Cook pasta, drain and rinse under cold water.<\/li>\n
Cook veggies.<\/li>\n<\/ol>\n
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tossing vegetables<\/p><\/div>\n
Heat a little oil over medium-high heat. Cook diced onion with a little salt for 3 minutes, stirring occasionally. Add sliced mushrooms and cook an additional 3 minutes. Add sliced zucchini, cherry tomatoes (halved), and garlic powder. Cook, tossing or stirring frequently, until the tomatoes begin to soften and the vegetables are crisp-tender, about another 3 minutes.<\/p>\n
Joel is great at tossing. However, to avoid veggies from flying all over the kitchen, I stick to stirring.<\/p>\n
Assembly<\/strong><\/p>\n
To warm up the pasta, rinse in a colander under hot water, draining well.<\/p>\n
In a large saucepan, heat a heaping half cup of pesto with 1\/4 cup of water or veggie broth over medium heat, stirring so the pesto doesn’t burn. Add the pasta and gently combine using tongs or a large spoon.<\/p>\n
Portion veggies in each bowl and top with pesto pasta.<\/p>\n
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If you’d like, garnish with allergy-friendly parmesan cheese, such as Violife’s Just Like Parmesan.<\/p>\n
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We are grateful for you and wish you and your family strength and wellness during these difficult times.<\/p>\n
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