Pesto in Italian means “to pound” with a mortar and pestle. Presumably we are pounding a set of ingredients into a raw sauce. As a vegetarian, I love the host of plant-based possibilities this opens up–arugula with walnut, peas with mint, asparagus with pistacho and of course, zucchini with edamame. The goal is threefold–bring veggies + protein + nuts or seeds to the table. We start with this goal and keep innovating our way into veggie pesto heaven. Let’s start with the Zucchini-Edamame Pesto.
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Shells Tossed in Warm Zucchini-Edamame Pesto–Vegan, Nut-Free and Protein Packed
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 6 1x
- Diet: Vegan
Description
Grated zucchini, boiled edamame & roasted sunflower seeds are blended with basil and olive oil to create a pesto that is creamy and nutritious while also being vegan and nut-free.
Ingredients
For Making the Pesto:
1 cup zucchini, grated
1 cup frozen edamame, boiled as per package instructions
1 packed cup fresh basil
1 cup olive oil
1/2 cup roasted sunflower seeds
2 tbsp. chopped garlic
1/2 tsp. pepper
1/2 tsp. lemon
Salt to taste (approx. 1/2-3/4 tsp.)
For Making Pasta:
8 oz. Shells
1 tbsp. salt (for seasoning the pasta water)
Water for boiling pasta
For garnish:
1/2 tsp. red pepper flakes (optional)
Instructions
Making the Pasta:
-  Boil water in a kettle. Transfer the boiling water to a deep-bottomed pot and season with 1 tbsp. salt. Turn the heat upto med., toss 8 oz. pasta shells into the pot and cook as per the package instructions, except turn off the stove 2 mins. before the prescribed time.
- Strain in a colander and reserve 3/4-1 cup pasta water.
Making the Pesto:
- Heat 1/2 tbsp. oil in a pan. Roast garlic for 1-2 mins. Set aside.
- Blend all the ingredients under “Making the Pesto” to a fine puree: 1 cup grated zucchini + 1 cup fresh basil + 1 cup boiled edamame + 1 cup olive oil + 1/2 cup roasted sunflower seeds +2 tbsp. roasted garlic + 3/4 tsp. salt + 1/2 tsp. pepper.
Pairing Pasta With Pesto:
- 2 mins. before the pasta is done, scoop 3/4-1 cup pasta water into a pan. Add the pesto, turn the heat upto med. and cook (you can use the same pan in which you roasted the garlic).
- As soon as the pasta is done, toss it into the pan with the pesto and mix. Turn the heat upto high and cook for 2-3 mins. Taste and adjust seasoning.
- Turn off the stove. If using red pepper flakes, sprinkle on top of pasta and serve.
Notes
- I prefer this pasta without cheese, but if you are a cheese person, feel free to sprinkle 1/8 cup parmesan on top with the red pepper flakes.
- Pureed basil oxidizes if left in the open, so if you make extra quantities or have leftover pesto, refrigerate or freeze rightaway to prevent discoloration. Discoloration does not spoil the pesto, so you can still eat it. It just doesn’t look as pretty.
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 3/4 cup
- Calories: 495
- Sugar: 2.2
- Sodium: 295
- Fat: 37
- Saturated Fat: 5.2
- Carbohydrates: 35.3
- Fiber: 3.1
- Protein: 8.6
- Cholesterol: 0
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Eating With Your Eyes
Other Green Pestos:
- Asparagus and Pistachio are blended with a fondue to form a creamy sauce that pairs perfectly with Pappardelle. See https://veggiemashups.com/creamy-pesto-sauce/
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