Pesto Pasta with Quinoa, Sundried Tomatoes and Green Beans

This Pesto Pasta with Quinoa, Sundried Tomatoes and Green Beans combines all the best parts of summer. Fresh green beans and pesto made from garden fresh basil - what could be better?

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 470kcal

Author Wendy Polisi

Ingredients

10 ounces green beans rinsed and tripped
8 ounces quinoa linguine or any pasta of choice
2 cups cooked red quinoa
1 recipe Pesto see below
½ cup sun dried tomatoes rehydrated
2 teaspoons fresh lemon juice
¼ cup vegan Parmesan optional
Pesto
1 cup chopped parsley
1 cup chopped fresh basil
1 cup walnuts toasted and cooled
3 teaspoons fresh garlic minced
2 tablespoons Nutritional Yeast optional
1 teaspoon salt
¼ cup extra virgin olive oil ***see note
¼ cup water
1 tablespoon fresh lemon juice

US Customary - Metric

Instructions

Bring a large pot of well salted water to a boil. Add green beans and cook for three or four minutes. Remove the beans using a slotted spoon and immediately plunge into a bowl of very cold water.
Return the water to a boil and cook the quinoa pasta according to package directions, being careful not to undercook.
Meanwhile, make the pesto by combining parsley, basil, walnuts, garlic, nutritional yeast and sea salt in a food processor. With the machine on, slowly pour in olive oil, water and lemon juice through the tube.
Drain pasta and transfer to a serving bowl. Toss with pesto. Add red quinoa, green beans, sun dried tomatoes and lemon juice and toss again. If desired top with Parmesan cheese and drizzle with additional lemon juice.

Notes

Calories 358, Fat 18.1g, Carbohydrates 41.7g, Protein 11.4g, Cholesterol 0 mg, Sodium 320 mg, Fiber 6.6 g
To make this dish low fat, reduce oil to 2 tablespoons and add 2 tablespoons of water. You may also eliminate the oil completely, however the pasta will not keep well without some oil.

Nutrition