Pesto Pasta Salad Recipe with Dr. Kyle Vincent

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are lower in cost and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Cut cherry tomatoes in half.

Use whole wheat fusilli pasta for better texture; cook according to package instructions until al dente, then drain.

Prepare a pesto by adding crushed garlic cloves, spinach, fresh basil, walnuts, and shredded parmesan cheese into a food processor.

Add a pinch of salt and black pepper to the food processor.

Pour in 1/4 cup of olive oil into the food processor.

Blend all the pesto ingredients until well mixed and smooth.

Boil water for the pasta; towards the end of cooking, add broccoli if desired (creator used microwaved frozen broccoli).

Combine the cooked pasta with the pesto mixture, then add halved cherry tomatoes and broccoli.

Mix everything together until well combined; avoid adding too much oil to prevent greasiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens