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RECIPE
11 INGREDIENTS4 STEPS20MIN

Vegan Kale Pesto Spring Primavera

2.5
2 Ratings
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Food Galley Gab
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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 Time
Food Galley Gab
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Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Fusilli Pasta
1 cup
Kale Pesto
1 1/2 cups
3/4 cup
Broccolini , diced
3/4 cup
Cherry Tomatoes
1/2 cup
Carrots , cut
3/4 cup
Asparagus , cut
1/2
6
to taste
Salt and Pepper
to taste
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Nutrition Per Serving
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CALORIES
707
FAT
28.4 g
PROTEIN
20.2 g
CARBS
96.4 g

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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Nutrition Per Serving
Calories
707
% Daily Value*
Fat
28.4 g
36%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
96.4 g
35%
Fiber
9.2 g
33%
Sugars
8.2 g
--
Protein
20.2 g
40%
Sodium
1196.0 mg
52%
Vitamin D
--
--
Calcium
141.9 mg
11%
Iron
5.6 mg
31%
Potassium
204.4 mg
4%
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