Quick and Easy Pesto Pasta Salad Recipe

PESTO PASTA SALAD 🥗 🍝

Hi friends🌻
I have some exciting news, Cam and I will be escaping the Sydney winter and heading back to my hometown in the South of France next month! I have not been home in 5 years and can barely contain my excitement, so I'm already planning all the summer recipes. I can already tell, I'm going to eat a lot of this pesto pasta salad! It's fresh, vibrant, super delicious and satisfying with the addition of the spelt pasta and white beans.

What's your go-to summer recipe? Send me some inspo! 🤍

For #nutfree option swap the pine nuts for sunflower seeds
For #glutenfree option swap the spelt pasta for your favourite gluten-free pasta
For #oilfree swap pine nuts for soaked cashews and the olive oil for water

Ingredients:
- 250g spelt pasta
- 80g rocket
- 200g baby tomato
- 2 cucumber
- 1.5 cup butter beans (1 can, drained and rinsed)
- 2 tbsp toasted pinenuts
- Salt/pepper to taste

Pesto:
- 3 tbsp toasted pine nuts
- 2 cloves garlic
- 1 cup basil
- 4 tbsp olive oil
- 2 tbsp nutritional yeast

Optional:
- 50g plant-based feta

Instructions:
- Cook your pasta as per the packet instructions. Once drained, rinse under cold water until the pasta are cold Wash and chop the veggies.
- Add the garlic, basil, olive oil, nutritional yeast and 3 tbsp pine nuts to a small blender or food processor and process until smooth.
- To a bowl add the rocket, tomato, cucumber, beans, pasta and 2 tbsp of pine nuts. Cover with the pesto dressing and stir well until thoroughly combined.
- Top with plant-based feta. Enjoy 🤍