This pesto pasta with summer veggies is a healthy way to enjoy pasta, and still get in that serving of vegetables! This pasta is filled with fresh summer squash and peas for a super green and delicious meal. 

pesto pasta with summer veggies

I’ve got a quick, healthy and easy Monday night dinner recipe for you right here! Pesto pasta with summer veggies.

Since summer is officially here, I wanted to challenge myself to feature readily available summer ingredients from the farmer’s market in most of my recipes for the next couple of months. Besides strawberries and cherries starting to pop up in abundance I was able to get my hands on some of my favourite local greens this past week: Basil and zucchinis. And what better to do with a big bunch of basil than to make some pesto!

Pesto is one of my favourite sauces (does pesto qualify as a sauce?) to make during the summer. If you’re intimidated to make your own homemade pesto, don’t be! You’ll be surprised by how simple it to make. I’m talking throw everything in the food processor and click a button and your done kind of simple.

Classic pesto starts with a few basic ingredients: Basil, garlic, pine nuts and oil. Then there are a few other ingredients to season and add some more flavour.  The great thing about pesto is that it is so versatile. You can change up some of the ingredients to make it a little more unique. You can try swapping out some basil for another one of your favourite herbs or using walnuts or hemp seeds in place of pine nuts.

pesto pasta with summer veggies pesto pasta with summer veggies

This pesto pasta with summer veggies features some of my favourite green vegetables. Zucchini is out in abundance right now for the summertime, and nothing pairs better with pesto than some sauteed zucchini! (In my humble opinion.) I also love tossing some peas in this recipe, which you can use fresh or frozen.

If you’re not a fan of zucchini and peas, you can try out some other summer vegetables instead. Asparagus and spinach, or even brussels sprouts would be delicious!

For the pasta, I used a chickpea pasta as the base to make this recipe completely gluten-free and high in protein, (1 serving of chickpea pasta has 25 grams of protein, win!) but you can use any type of your favourite pasta for this dish.

I’ve also included some parmesan cheese in the pesto and on top of the pasta, but if you’re looking to make this dish vegan, you can just omit the parmesan cheese entirely. (Or use a vegan version of it.)

This pesto pasta with summer veggies:

  • Has 2 servings of vegetables
  • Gluten-free & vegan option
  • High in protein

pesto pasta with summer veggies

If you have any leftover pesto after making this dish, you can store it in a container in the fridge to use for later. I love to use mine mixed into salads, spread in sandwiches and sauteed with vegetables.

Make sure to make up a batch of these refreshing grapefruit thyme popsicles for dessert too!

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pesto pasta with summer veggies

Pesto pasta with summer veggies

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Italian

Description

A pesto pasta loaded with summer veggies like zucchini and peas!


Scale

Ingredients

Pesto

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • 1/3 cup pine nuts (or walnuts)
  • 2 tbsp lemon juice
  • 1/4 cup grated parmesan cheese (*omit for vegan)
  • 1/3 cup olive oil
  • 1/4 tsp salt
  • 1/3 tsp black pepper

Pasta

  • 2 servings pasta of choice (approx 120 grams)
  • 1/2 tbsp avocado oil (or vegetable oil)
  • 1 zucchini
  • 1/3 cup peas (fresh or frozen)
  • 3 tbsp toasted pine nuts

Instructions

  1. To prepare the pest, add all the ingredients to a food processor and blend until smooth. Taste and adjust seasoning with salt and pepper if needed
  2. Cook pasta according to package directions.
  3. While the pasta is cooking, heat 1/2 tbsp avocado oil in a non-stick pan. Cut the zucchini in half lengthwise, then cut into small half-circle shapes. Add the zucchini to the pan and cook on medium-high heat for 2-3 minutes.
  4. Add the peas and cook for another 2 minutes.
  5. Reduce heat to medium-low and add the pasta with 1/4 cup of pesto to start. Toss everything together.
  6. Add more pesto if desired.
  7. Top with toasted pine nuts and serve.

Notes

Use chickpea pasta, or any gluten-free pasta to make this dish gluten-free.

If omitting parmesan cheese for the vegan version, add a bit more salt to the pesto to flavour.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 821
  • Sugar: 9g
  • Fat: 54g
  • Saturated Fat: 8g
  • Carbohydrates: 78g
  • Fiber: 8g
  • Protein: 14g

Keywords: how to make pesto, healthy pesto pasta recipe

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