Rigatoni With Pesto Zucchini And Green Beans Recipe

About this recipe

This vegetarian pasta dish combines the vibrant flavors of fresh basil pesto with tender zucchini, green beans, and rigatoni for a satisfying dinner. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 14 g On1Y Basil Leaves
• 1 pack (100 g) Grocery Farm Indian Pine Nuts
• 100 g Garlic - Single Clove
• 250 g Zucchini Yellow
• 250 g French Beans - 250 G
• 500 G Reggia Rigatoni
• 1 pack (100 g) Tata Sampann Black Pepper Whole
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Combine 1 cup fresh basil leaves, 1/2 cup avocado oil, 1/4 cup pine nuts, and 1 clove garlic in a food processor. Pulse until a smooth paste forms, scraping down the sides as needed. Transfer to a bowl, stir in 3/4 cup grated Parmesan cheese, and season with sea salt and black pepper to taste.
2. 2. Bring a large pot of water to a boil. Add 2 tablespoons of sea salt and 2 medium zucchinis, sliced into rounds. Cook for 4-5 minutes until tender. Remove with a slotted spoon and set aside in a large bowl.
3. 3. Add 200 g green beans, trimmed and halved, to the same pot. Cook for about 3 minutes until tender. Remove with a slotted spoon and add to the bowl with the zucchini.
4. 4. Cook 400 g rigatoni in the same pot according to the package instructions. Drain the pasta and transfer it to the bowl with the vegetables.
5. 5. Whisk 2 tablespoons of avocado oil into the pesto to loosen it, then pour the pesto over the pasta and vegetables. Toss everything together until well combined. If the mixture seems dry, add a little more avocado oil as needed.
6. 6. Adjust seasoning with additional salt and pepper if necessary. Serve warm, garnished with extra grated Parmesan cheese if desired.