Pecan & Mint Pesto Pasta

Name: Pecan & Mint Pesto Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: - 2 Cups Loosely Packed Mint Leaves; - 1 Cup Loosely Packed Parsley; - 1/2 Cup Pecans; - 1/4 Cup Olive Oil; - 1 Clove Garlic; - 2 Tbsp Vegan Feta; - Juice of Half a Lemon; - Pinch of Salt and Pepper; 350g Lentil Pasta (or Regular Pasta); - 30 Cherry Tomatoes; - 1/2 Tbsp Olive Oil; - 1 Tsp Dried Thyme; - Pinch of Salt and Pepper; - 2 Tbsp Pecan Pieces; - 2 Tbsp Mint Leaves; - 1 Tbsp Vegan Feta

5 steps

Prep:10minCook:25min

This pecan and mint pesto pasta with roasted vine tomatoes is the perfect Christmas coloured dish to whip up for the family this holiday season. I love using pecans for their rich and buttery flavour along with the nutrition they bring by having good fats and plant protein.

Updated at: Wed, 20 Dec 2023 20:55:33 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories602.9 kcal (30%)

Total Fat32.6 g (47%)

Carbs64.3 g (25%)

Sugars4.3 g (5%)

Protein22.3 g (45%)

Sodium115.1 mg (6%)

Fiber21.4 g (76%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat oven to 200°C and line a baking tray.

Step 2

Place the tomatoes on the baking tray, drizzle over olive oil and rub in thyme, salt and pepper. Roast in the oven for 25 minutes, or until skin has softened and cracked.

Step 3

Meanwhile, cook the pasta in a saucepan until al dente. Drain and set aside.

Step 4

Place all ingredients for the pecan and mint pesto into a food processor and process. The texture should still have some chunk to it. Mix the pesto into the pasta.

Step 5

Serve and garnish with vegan feta, pecan pieces and mint leaves. Enjoy! Store in the fridge for 4 - 5 days.