As this week’s Meatless Monday rolls around, I’m spotlighting a wonderful recipe from Jackie Newgent over at The Natural Culinary Nutritionist. You’ve heard of a triple threat? Well Jackie is a quintuble threat! She’s a chef, registered dietitian nutritionist, cookbook author, recipe developer and media personality. You go girl! This Green Tea Pesto Pasta recipe is chock full of the good stuff — just one look at that lovely green hue and you know it’s good for you. Bon appetit!
Green Tea Pesto Pasta
- 1/3 cup unsweetened freshly-brewed green tea, warm or chilled, or to taste
- 2 tablespoons pine nuts, pan-toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 to 3 large cloves garlic
- 3/4 teaspoon sea salt, or to taste
- 1/8 teaspoon dried hot pepper flakes, or to taste
- 1/2 cup packed (3/4 ounce) fresh basil leaves + sprigs for garnish
- 1/2 cup fresh or frozen baby sweet peas
- 2/3 cup no-salt-added canned or cooked garbanzo beans
- 10 ounces pasta of choice, such as whole grain penne rigate
- 1 teaspoon lemon zest (optional)
Add the tea, pine nuts, oil, lemon juice, garlic, salt, hot pepper flakes, and basil leaves to a blender and puree into a smooth sauce. Add the peas and beans and puree until creamy. Adjust seasoning.
Cook the pasta according to package directions. Drain and return to the pan.
Add the creamy pesto and cook while stirring over low heat until fully heated, about 2 minutes. Add additional tea if necessary for desired consistency. Adjust seasoning.
Transfer to a large serving bowl or individual bowls. Sprinkle with lemon zest (if using), garnish with the basil sprigs, and serve.