Pasta salad with roasted pepita pesto
Indulge in a flavorful pasta salad with a vibrant roasted pepita pesto. This mouthwatering dish is bursting with aromatic flavors and textures.
Ingredients:
- 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
- 230g Fresh mozzarella, sliced
Instructions:
- Preheat the oven to 160 °C. Spread pepitas on a baking sheet, drizzle with a small amount of oil (not exceeding 1/2 tsp), and season generously with salt. Bake for 15 minutes.While the pepitas are in the oven, bring water to a boil for the pasta. Prepare the tomatoes, drain the beans, and set them aside.After the pepitas are done, transfer 1/2 cup of them to a blender or food processor. Add lemon juice, avocado oil, spinach, basil, garlic, salt, and pepper. Blend until a smooth consistency is achieved.In a large mixing bowl, combine the cooked pasta with the pesto, tomatoes, and white beans until evenly coated. Garnish with fresh mozzarella slices, the remaining 1/4 cup of pepitas, and additional salt, pepper, and oil to taste.Savor the dish!
Summary:
- Calories: 3579 kcal
- Fat: 177 g
- Protein: 155 g
- Carbs: 355 g
- Potassium: 4434 mg
- Magnesium: 1078 mg