Pasta Salad with Roasted Pepita Pesto

May 14, 2020
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Photo by Becky - The Fig Jar
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

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 6
  • 3 cups Uncooked radiatore pasta
  • 1 cup Quartered cherry tomatoes
  • 1 15 oz can white beans, drained/rinsed
  • 3/4 cup Raw pepitas (shelled pumpkin seeds)
  • 1/3 cup Avocado oil
  • 2 cups Fresh spinach
  • 1/4 cup Fresh basil
  • 3 tablespoons Lemon juice
  • 1 Clove garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 8 ounces Fresh mozzarella, sliced
In This Recipe
  1. 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.
  2. While the pepitas cook: start water to boil for pasta. Cut tomatoes, drain beans and set aside.
  3. 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.
  4. 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.
  5. Enjoy!

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