Green Goddess Pasta
Prep time
Cook time
Total time
Recipe type: Main
Serves: 3-4 serves
  • Pesto:
  • 1 large bunch basil (or 2-3 smaller bunches), leaves only
  • 3 florets broccoli
  • large handful spinach or kale
  • 1 clove garlic, peeled
  • large handful walnuts
  • ⅓ cup extra virgin olive oil
  • juice and grated zest of 1 lemon
  • salt and pepper to season
  • The pasta:
  • 200g mung bean pasta
  • 200g cherry tomatoes
  • 1 zucchini
  • 1 small leek
  • ⅔ cup peas
  • ½ avocado, peeled
  • extra virgin olive oil, extra to cook
  1. To make the pesto, place all the ingredients (basil, broccoli, spinach, garlic,walnuts, olive oil, lemon juice and zest) into a food processor or high powered blender and blend until just smooth. Taste and season with freshly cracked pepper and salt.
  2. Heat the oven to 180C (fan forced), place the tomatoes in a baking tray/roasting tray and drizzle with olive oil. Place in the oven to roast for 10-20 mins or until the skins are just starting to split.
  3. Cook the pasta according to packet directions, until just al dente. Drain and rinse.
  4. Meanwhile, wash the leek and finely chop, slice the zucchini thinly. Heat a little olive oil in a non-stick pan and add the leek, stirring frequently until beginning to soften. Add the zucchini and continue stirring until just beginning to get a little tender. Add the peas to the pan in the last few mins of cooking. Add the pasta to the pan with the veg and stir in enough pesto to give everything a good coating, stir until just warm. Serve the pasta topped with thinly shaved avocado and the roasted tomatoes.
Traditionally, pesto contains grated parmesan cheese. I have left it out as I prefer mine a bit lighter but you could add a handful of grated parmesan if you wish.
Recipe by nourish the day at