Classic Favorite
Fettuccine with Broccolini Pesto and Roasted Peppers
Baby Kale and Radish Salad
Ingredients
- 1 lb Broccolini, trimmed
- ½ cup walnut halves, toasted
- ½ cup pitted green olives
- ½ tsp crushed red pepper
- 4 cloves garlic, smashed
- ¾ cup extra virgin olive oil
- 12 oz vegan fettuccine (such as Academia Barilla)
- ¾ cup thinly sliced roasted red peppers
- ½ cup shredded vegan Parmesan cheese
- 3 Tbsp chopped fresh basil
Instructions
- Cook Broccolini in boiling salted water to cover in a saucepan 3 minutes; drain and chop.
- Process Broccolini, nuts, olives, crushed red pepper, and garlic in a food processor until coarsely ground. Pour oil through food chute, processing until smooth.
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Cook pesto and reserved pasta water in pan over medium-high heat 5 minutes, stirring constantly. Add pasta and roasted peppers; cook until thoroughly heated. Sprinkle with cheese and basil; season with salt to taste.
Side Dish Ingredients
- 2 (5-oz) pkg baby kale
- 1 cup thinly sliced radishes
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together kale, radishes, and vinaigrette in a bowl.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
