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Prep time
20 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
I am in love with this pesto! It’s nutty (but there’s no nuts), fresh and so darn good. The pesto is the true star of the dish but the additions round things out beautifully making this a perfect work from home lunch. —Becky - The Fig Jar
Ingredients
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3 cups
Uncooked radiatore pasta
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1 cup
Quartered cherry tomatoes
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1
15 oz can white beans, drained/rinsed
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3/4 cup
Raw pepitas (shelled pumpkin seeds)
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1/3 cup
Avocado oil
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2 cups
Fresh spinach
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1/4 cup
Fresh basil
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3 tablespoons
Lemon juice
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1
Clove garlic
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1/2 teaspoon
Salt
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1/2 teaspoon
Pepper
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8 ounces
Fresh mozzarella, sliced
Directions
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Preheat oven to 325. Toss pepitas on a baking sheet with a small drizzle of oil (no more than 1/2 tsp) and a generous sprinkle of salt. Cook for 15 minutes.
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While the pepitas cook: start water to boil for pasta. Cut tomatoes, drain beans and set aside.
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Once pepitas are cooked add 1/2 cup of them to a blender or food processor with lemon juice, avocado oil, spinach, basil, garlic, salt and pepper. Blend until smooth.
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In a large bowl, mix cooked pasta with pesto, tomatoes and white beans until fully coated. Top with slices of fresh mozzarella, remaining 1/4 cup pepitas, more salt, pepper and oil if desired.
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Enjoy!
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