RECIPE
11 INGREDIENTS4 STEPS20MIN

Vegan Kale Pesto Spring Primavera

2.5
2 Ratings
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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!

20MIN

Total Cooking Time

11

Ingredients
Food Galley Gab
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Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Fusilli Pasta
8 oz
Kale Pesto
1 1/2 cups
3/4 cup
Broccolini, diced
3/4 cup
Cherry Tomato
1/2 cup
Carrot, cut
3/4 cup
Asparagus, cut
1/2
6
to taste
Salt and Pepper
to taste
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Directions

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Step 1
Heat a large pan with Olive Oil (to taste) 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 cup), Broccolini (3/4 cup), Cherry Tomato (3/4 cup), Salt and 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 Leaf (6) and stir for approximately 2 to 3 minutes more.
Step 4
Remove from heat. Pour Kale Pesto (8 ounce) over your Fusilli Pasta (1 pound) and mix well. Pour the veggie mix from the pan over the pesto pasta and still well. Serve and enjoy!

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