Ingredients
Directions
Make the walnut pesto and set aside.
Make your pasta according to the instructions, drain, and set aside.
Make your vegetables: Heat a large stovetop pan over medium-high heat until the pan is hot. Add the mushrooms, zucchini, and peas, cooking until the vegetables are tender, about 3–4 minutes, stirring continuously. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic powder and optional salt.
Add the cooked pasta, olives, and pesto. Stir until combined.
Divide walnut pesto pasta between plates, top with optional crushed red pepper flakes, and serve with lemon wedges.
Chef's Notes
Substitutions
Substitute zucchini with broccoli, spinach, or another veggie of your choice.
Substitute olives with capers, sun-dried tomatoes, or artichoke hearts packed in water for a similar umami bite.
Prep Ahead
Prepare Kale Walnut Basil Pesto ahead of time. Store in an airtight container in the refrigerator for up to 5 days.
Flour-Free
Skip the pasta entirely and serve as a side, or spiralize your favorite noodle-able veggie to serve as your angel hair.
Storage
Store walnut pesto pasta in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the walnut pesto and set aside.
Make your pasta according to the instructions, drain, and set aside.
Make your vegetables: Heat a large stovetop pan over medium-high heat until the pan is hot. Add the mushrooms, zucchini, and peas, cooking until the vegetables are tender, about 3–4 minutes, stirring continuously. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic powder and optional salt.
Add the cooked pasta, olives, and pesto. Stir until combined.
Divide walnut pesto pasta between plates, top with optional crushed red pepper flakes, and serve with lemon wedges.
