Sage-Pistachio Pesto Fettuccine
Roasted Grapes, Butter Lettuce, and Kale Salad
Ingredients
- 16 oz vegan fettuccine
- 2 cups baby kale
- ½ cup roasted, salted shelled pistachios
- ¼ cup fresh sage leaves
- 1 Tbsp lemon zest
- 2 cloves garlic
- ½ cup olive oil
- 1 pint grape tomatoes, halved
Instructions
- Cook pasta according to package directions.
- Meanwhile, process kale, nuts, sage, lemon zest, and garlic in a food processor until finely chopped, scraping sides as needed. Gradually pour oil through food chute; process until smooth.
- Toss pesto and tomatoes with hot cooked pasta. Serve immediately.
Side Dish Ingredients
- 4 cups seedless red grapes
- 2 shallots, thinly sliced
- 2 Tbsp olive oil
- 1½ Tbsp agave nectar
- 2 heads butter lettuce, torn
- 2 cups baby kale
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 450°F. Toss together grapes, shallots, oil, and agave on a rimmed baking sheet. Bake 8 to 10 minutes or until wilted.
- Toss lettuce and kale with vinaigrette in a bowl; top with grape mixture. Season with salt and pepper to taste.
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
