Name: Pesto Primavera Pasta
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 8 servings
Ingredients: 16 oz wholewheat pasta ((may use gluten-free pasta)); 1 bunch broccoli (, cut into small florets); 1 medium zucchini (, halved lengthwise and sliced into 0.25-inch slices); 0.125 cup slivered almonds; 2.5 cloves garlic; 2 tbsp nutritional yeast; 2.5 cups fresh basil (, packed); 2 tsp lemon juice; 6 oz silken tofu; 1 tsp salt ((or to taste)); 1.5 cups chickpeas ((or one 15-ounce can, rinsed and drained)); 1 large tomato (, diced); null pinch salt pepper (, to taste (additional)); null to_garnish slivered almonds ((optional))

Instructions

Show units in method

1

Bring a very large pot of water to boil, add salt if desired and the wholewheat pasta (16 oz). Return to a boil and cook for minutes (6).
2

Add the broccoli (1 bunch) and cook for minutes (4) more.
3

Add the zucchini (1 medium) and cook for minute (1) more or until pasta is al dente. Remove from heat and drain in a colander. Spray with cold water and transfer to a large serving bowl.
4

While the pasta is cooking, make the sauce. Grind the slivered almonds (0.125 cup), garlic (2.5 cloves), and nutritional yeast (2 tbsp) in a food processor until coarsely chopped.
5

Add the fresh basil (2.5 cups), lemon juice (2 tsp), and silken tofu (6 oz) and process until smooth. Add salt (1 tsp) to taste and process to combine.
6

Gently stir the sauce into the pasta and vegetables. Add the chickpeas (1.5 cups), tomato (1 large), and [pinch salt pepper] to taste. Serve immediately or chilled, garnished with [to_garnish slivered almonds].