These rice, quinoa and amaranth pastas and their vibrant basil and wild garlic pesto are everything you need for your summer meals! They are delicious, super easy and quick to prepare so that you will have all your time left to enjoy with friends, beloveds or just yourself. I love summer, it is one of my favorite time of the year.
Not only the sun is shining, the evenings are hot, shorts are out, and souls are happy, but also seasonal food is one of the best. Think about this fresh sweet melon you’re going to eat directly with the spoon, these juicy peaches and apricots, these vibrants tomatoes and the smell of the fresh herbs! Oh yeah, I do feel summer right now!
So basically, during summer my daily meals are mainly made of generous salad bowls with raw and fresh ingredients, like tomatoes, cucumber, figs, melon balls, greens, sometimes quinoa or falafel, and always a smooth sauce and seeds as topping. But during the weekend, I am carving something different, more sophisticated, but without having to spend too much time in the kitchen. And this pesto pasta plate is exactly what I like to do.
First, because pastas are among my favorite food, be it a Mac and cheese in winter, an exotic pad Thai or a pasta salad in summer, they are so versatile and there is always an appropriate way to cook them.
Also, I though my blog was missing some simple savory recipes for everyday although this is my favorite kind of food. I often say that a sauce can totally make the difference in a plate and bring it to the next level. This is exactly the case with this pesto. You can totally feel and smell summer with its fresh basil, wild garlic, pumpkin seeds and olive oil.
Although it is very easy to make, needs only a few ingredients and simply asks for mixing all the ingredients together. It is one of my go-to sauces that perfectly pairs with pastas, but also rice, salads or even dips.
I have constructed this recipe around the products of my last Kazidomi delivery. Kazidomi is an e-shop specialized in organic and healthy products. They have a wide range of high quality vegan products, and even some that I can’t find anywhere else! Here I found these delicious gluten free pastas and the wild garlic.
Even if I’m not gluten intolerant, I prefer to eat alternative pastas like these one, because they are nutritionally more interesting, high in fibers and proteins. And unlike some gluten free pasta brands, these one perfectly kept their shape once cooked, I strongly recommend. Obviously, feel free to use any other type of pasta for this recipe, be it gluten free or not, or you can also sub for zucchini noodles for an even lighter version.
Also I have used a mix of pine nuts and pumpkin seeds in this pesto for texture, but feel free to sub for other seeds or nuts (sunflower seeds, cashew, walnuts).
Top with some fresh basil leaves, crushed toasted nuts or vegan parmesan, close your eyes and enjoy your free travel to Italy!
Wild Garlic and Nuts Pesto GF Pasta
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: main
Description
These GF rice, quinoa and amaranth pastas come with a wild garlic and nuts pesto. They are super easy and quick to prepare for a delicious quick meal everyone will love.
Ingredients
Wild garlic pesto
- 1/4 cup cashew
- 1/4 cup pine nuts
- 1/4 cup pumpkin seeds
- 1 garlic clove
- 2 handful fresh basil
- 1/4 cup nutritional yeast
- 1 tsp dry or fresh wild garlic
- 1 tbsp olive oil
- 3 tsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt
Garnishes
- 160g Brown rice, quinoa & amaranth pasta Clearspring
- 6 cherry tomatoes
- a handful pine nuts
- fresh basil leaves
Instructions
- Cook the pasta according to the pack instructions: 7 minutes in boiling water, stirring occasionally. Once cooked, drain through a sieve, place the pasta in a bowl and add the olive oil to avoid the pasta to stick. Reserve while you prepare the pesto.
- Add the cashew, pumpkin seeds and pine nuts in a food processor and pulse a couple of time to break the nuts. Don’t over blend as we want to keep texture and chunks for the pesto.
- Add in the diced garlic clove, basil leaves, nutritional yeast, wild garlic, olive oil, lemon juice, pepper and salt and pulse again until the basil has melted and you reach a grainy paste. If too dry, add more olive oil. Taste and adjust the seasoning to your taste.
- Add about a third of the pesto in the pasta and toss to roughly spread.
- Serve the pasta in two plates. Add a spoon of pesto on top, halved cherry tomatoes, sprinkle some pine nuts and fresh basil leaves on top. Can be eaten either cold or hot.
Notes
- I found the dry wild garlic and GF pastas on Kazidomi online store.
Recette version française
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Pâtes au pesto à l’ail des ours
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 personnes 1x
- Category: plat principal
Description
Ces pâtes sans gluten riz, quinoa et amarante sont accompagnées d’un délicieux pesto à l’ail des ours et aux noix. Parfait pour un déjeuner sain, rapide et savoureux.
Ingredients
Pesto à l’ail des ours
- 40 g de noix de cajou
- 30 g de pignons de pin
- 30 g de graines de courge
- 1 gousse d’ail
- 2 poignées de basilic frais
- 15 g de levure de bière
- 1 c.à.c d’ail des ours Cook
- 1 c.à.s d’huile d’olive
- 3 c.à.s de jus de citron
- Une pincée de poivre noir
- Une pincée de sel
Pâtes et garniture
- 160g de pâtes au riz brun, quinoa & amaranth Clearspring
- 6 tomates cerises
- Des pignons de pin
- Des feuilles de basilic frais
Instructions
- Cuire les pâtes en suivant les instructions: 7 minutes dans de l’eau bouillante en remuant de temps en temps. Une fois cuites, égoutter les pâtes et les placer dans un bol. Ajouterl’huile d’olive et mélanger. Couvrir et réserver.
- Placer les noix de cajou, les graines de courge et les pignons de pin dans un mixeur et pulser afin de réduire les noix en morceaux. Ne pas trop mixer ou le mélange pourrait rapidement se transformer en beurre, or on veut garder des morceaux et de la texture pour le pesto.
- Ajouter la gousse d’ail hachée, le basilic, la levure, l’ail des ours, l’huile d’olive, le jus de citron, le louvre et le sel. Mixer de nouveau jusqu’à ce que le basilic ai fondu et obtenir une pate granuleuse. Si le mélange est trop sec, ajouter progressivement un peu d’huile d’olive. Ajuster l’assaisonnement, sel et poivre à votre gout.
- Ajouter un tier du pesto dans le bol avec les pates et remuer délicatement pour enrober les pates.
- Servir les pates dans deux assiettes. Ajouter une cuillère de pesto au dessus, les tomates cerises coupées en deux, quelques pignons de pin et finir avec quelques feuilles de basilic. Ce plat peut se manger chaud ou froid selon vos envies. J’aime le déguster froid en été!
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