Bring on all the spring herbs! Mix and match your favorites or just help clean out the fridge, this simple dairy free pesto is loaded with fresh spring flavor. Tossed with creamy white beans and crunchy toasted walnuts this super simple pasta dish is absolutely incredible!
INGREDIENTS – serves 2-3
1/2 16 oz box of your favorite pasta shape
1T butter (sub olive oil)
3T herby pesto – recipe below (or store bought regular pesto is great for this too)
1/3c toasted walnuts, chopped (about 1/2c whole if you are chopping yourself)
1/2c white beans
1/4c pasta water (or more if you want it a little more saucy)
1/4c parmesan, grated – optional
Bring a pot of salted water to boil, cook pasta until al dente, reserving 1/4c of the pasta water.
Place the butter in the middle of a large bowl, top it with the hot pasta, pesto, walnuts, white beans and pasta water, sprinkle the parmesan over the top. Toss everything together until the butter and cheese have melted and all the pasta is coated, adding a little more pasta water if you would like.
If you wanna get fancy garnish with some more walnuts and parmesan then serve.
HERBY PESTO – makes 1c-1 1/2c
1 lemon, zest and juice
Pinch of salt and pepper
1 garlic clove
4-5c fresh herbs (I use basil, mint, chives and dill but use whatever you have or like. You can also add some spinach or arugula if your a little short.)
1/4-1/2c olive oil
Put walnuts, lemon zest and garlic in your food processor with a pinch of salt and pepper. Pulse until the walnuts and garlic are chopped up into small bits. Add herbs, lemon juice and 1/4c olive oil. Blend until relatively smooth, adding more olive oil if its too thick. Pour into a jar and store up to 2 weeks.