- 10 oz whole-wheat linguine
- 1 cup dairy-free basil and garlic pesto
- 8 oz kale
- 8 oz peas
- 3 oz roasted red peppers
- 3 oz fennel
- 1/4 oz parsley
- 1 tsp nutritional yeast
- 3 tbsp pine nuts
- olive oil
Cook linguine noodles in boiling water for 9-12 minutes.
Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil.
Chop kale into bite sized pieces and discard the large stems.
Remove the core from fennel and dice into small pieces.
Destem parsley and chop the leaves.
Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after.
Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes.
Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes.
Return pot with linguine back over medium heat. Add the veggies to the pot and stir to combine. Cook 1-2 minutes, until liquid is absorbed.
Remove pot from heat. Add dairy free basil and garlic pesto and stir.
Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts 🙂
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