Pesto Pasta
A vibrant, versatile pasta dish built on a foundation of basil pesto, with swappable proteins, vegetables, and pasta styles to suit any pantry or preference. Fresh, herbaceous, and endlessly customizable.
Ingredients
Method
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain and set aside.
If using raw or uncooked protein, cook it separately until done (pan-sear chicken, grill salmon, or warm shrimp). Chop or slice to your preference.
Halve cherry tomatoes, mince garlic, and roughly chop fresh spinach or arugula.
In a large bowl, combine cooked pasta with pesto and olive oil, tossing gently to coat.
Fold in cooked protein, fresh vegetables, and minced garlic. Squeeze lemon juice over the top and season with salt, pepper, and red pepper flakes to taste.
Divide among serving bowls and garnish generously with freshly grated Parmesan. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →