|Every Green Pesto & Mushroom Pasta (GF & Vegan)|
This recipe came about from two simple life facts.
- A friend gave me a box of EatBanza chickpea pasta and requested that I give them try and subsequent review
- I had a heaping, beautiful mess of basil, arugula and prsley, as well as a container of sliced baby bella mushrooms and 1/2 white onion.
Pesto Mushroom Pasta GAME ON.
The combination seemed too obvious, too good to be true when I was able to cross "grocery run" off the list for the day and whip up this dish.
Oh, but it wasn't.
It was just right in every single way. This has to be one of my all-time favorite recipes, mainly because good pesto can make a dirty sock delectable. But I also love that this recipe is an homage to fresh green things, to the gorgeous carriers of chlorophyll to whom we owe our life. Literally.
This recipe makes a big enough servings to get you through the work-week, and it tastes better every single day. I used, and adored, the EatBanza rotini noodles, which are made from chickpeas and packed with protein. I highly suggest giving them a try, but if you use other noodles, you might want to add protein from shredded chicken, sausage, chickpeas or other beans.
Also note that you can absolutely make this pesto with one of the three greens, two of them, whatever. Just keep the ratio the same, with three loose cups total.
This recipe came to me out of serendipitous circumstance, and now it comes to you very deliberately! I hope you will give this a try, and perhaps enjoy it outside in some lovely early evening Summer weather.