Salad Leaf Pesto Pasta

Name: Salad Leaf Pesto Pasta
Cuisine: European
Ingredients: 400g (14.1oz) pasta, we use paccheri (or use GF pasta); 4 tbsp pine nuts; 60g (2.1oz) mixed salad leaves, see notes; 1 bunch of fresh basil, large stalks removed; 1 garlic clove, peeled; 4 tbsp nutritional yeast or vegan parmesan; 1/2 lemon, juice only; olive oil; salt + pepper; 100g (3.5oz) sun-dried tomatoes, sliced; 1 x 400g (14.1oz) tin of butter beans, drained + rinsed; vegan parmesan, for topping (optional)

Instructions

If you’re looking for an excuse to use up leftover salad leaves, here is your answer. Whether it’s spinach, rocket, watercress or lettuce, we put them to good use by bulking out this gorgeous pesto pasta, which we combine with sun-dried tomatoes and butter beans.

Updated at: Fri, 18 Apr 2025 14:40:35 GMT