Summer’s Pea and Spinach Pesto Pasta Salad (Vegan!)
Updated: Aug 31
This year's 4th of July fireworks party buffet had everyone oooo la laaa over our dear girl Summer's amazing pasta salad and asking for her recipe.
I'll just quote Summer here:
"For the recipe I don’t really measure anything I just use my best judgment.
Two good handfuls of fresh spinach
About a cup of frozen peas
Sauté that down for a few minutes with minces of fresh garlic until the spinach is just lightly wilted
Have your desired pasta boiling (I recommend larger noodles to hold more sauce)
After sautéing the spinach and peas add to a blender with a bit over a half cup of cashews (soak them in hot water for a few minutes prior to)
About a cup of oat milk
Tahini is optional, if so, a hefty Tbsp
About 1/4 cup nutritional yeast (for a more “cheesy” taste add more)
Juice of 1/2 a lemon
Salt, pepper, smoked paprika, red pepper flakes, garlic powder
And then blend
Pour over warm, drained pasta, and enjoy 😊"
Serve warm, but it's this is also delicious cold.
Summer says, when I asked what her favorite pasta is for this recipe : Rigatoni!!! 🙌🙌🙌🙌
Since I asked and maybe you did too:
Summer enriched this recipe later in the summer with whole milk (same measurement) instead of the oat milk and about 3oz of soft goat cheese. She also added one jalapeño and some green onion because her garden had just produced it and the heat is perfection! Personally, as long as you are neither vegan nor lactose intolerant, this version is far superior. Creamy as can be!
Sweet S, shown here with her delivery along with a couple containers of homegrown sun-dried tomatoes in olive oil and herbs, food is LOVE!! Gonna get a perfect baguette to toast up and make bruschetta this weekend!! ❤️❤️❤️