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SideChef
Recipes
Dairy-Free
Vegan Kale Pesto Spring Primavera

12 INGREDIENTS • 4 STEPS • 20MINS

Vegan Kale Pesto Spring Primavera

Recipe

2.0

3 ratings
Vegan Kale Pesto Spring Primavera! is bursting with flavor, color, and deliciousness! Loads of vegetables, a healthy kale pesto, and easy to make. Happy spring!
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Vegan Kale Pesto Spring Primavera! is bursting with flavor, color, and deliciousness! Loads of vegetables, a healthy kale pesto, and easy to make. Happy spring!
author_avatar
Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/

20MINS

Total Time

$2.06

Cost Per Serving

Ingredients

Servings
4
us / metric
Fusilli Pasta
1 lb
Fusilli Pasta
Kale Pesto
1 cup
Kale Pesto
Broccoli Florets
1 1/2 cups
Broccoli Florets
Broccolini
3/4 cup
Broccolini, diced
Cherry Tomato
3/4 cup
Cherry Tomato
Carrot
1/2 cup
Carrot, cut
Asparagus
3/4 cup
Asparagus, cut
Lemon
1/2
Lemon
Fresh Basil Leaf
6
Fresh Basil Leaves, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
707
Fat
28.4 g
Protein
20.2 g
Carbs
96.4 g
Love This Recipe?
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Vegan Kale Pesto Spring Primavera
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author_avatar
Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/

Cooking Instructions

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step 1
Heat a large pan with Olive Oil (as needed) over medium heat. Add the Carrot (1/2 cup) and Asparagus (3/4 cup), stirring occasionally for about 8 minutes.
step 1 Heat a large pan with Olive Oil (as needed) over medium heat. Add the Carrot (1/2 cup) and Asparagus (3/4 cup), stirring occasionally for about 8 minutes.
step 2
Add the Broccoli Florets (1 1/2 cups), Broccolini (3/4 cup), Cherry Tomato (3/4 cup), Salt (to taste) and Ground Black Pepper (to taste), and squeeze the Lemon (1/2) on top of the veggies, stir occasionally for about 5 minutes.
step 3
Add the Fresh Basil Leaves (6) and stir for approximately 2 to 3 minutes more.
step 4
Remove from heat. Pour Kale Pesto (1 cup) over your Fusilli Pasta (1 lb) and mix well. Pour the veggie mix from the pan over the pesto pasta and still well. Serve and enjoy!
step 4 Remove from heat. Pour Kale Pesto (1 cup) over your Fusilli Pasta (1 lb) and mix well. Pour the veggie mix from the pan over the pesto pasta and still well. Serve and enjoy!

Tags

Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
Spring
Summer
Vegetables
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