Sunlight hits my cozy tavern this midsummer season in a special way ~ almost as if I'm seeing certain shades of amber I've never seen before. During this summer season, we are celebrating the height of life and light, meaning our produce is full of light and refreshing greens. For this pasta recipe, I tried to jam as many greens into it as possible, to both celebrate our abundant access to green produce and to add some diversity to our gut microbiomes. Remember: a diverse gut microbiome is a happy gut microbiome! And you can diversify your gut microbiome by simply eating a bunch of different fruits and vegetables. This pasta resembles somewhat of a "green goddess" vibe, considering it's green hue from blended veggies alongside delicious dollops of homemade pesto. And yes ~ it's THAT easy to make homemade pesto, and once you try it, you'll never buy the store bought stuff again.
Of course, this dish could be enjoyed year round, but there's a lightness to this pasta; one that might shine particularly during the warmest months of the year. This would even be a great dish to bring to a summer solstice feast. It's filling, easy and packed with greens, giving it a beautiful a tasteful look.
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Ingredients
~*~*~**~* see recipe card for quantities **~*~*~*~*
Pasta
- pasta of choice
- pasta water
- olive oil
- leek
- garlic
- peas
- dill
- mixed greens (spinach, kale, etc.)
- sea salt
- ground black pepper
- broth of choice (I used bone broth)
- parmesan cheese (or nutritional yeast)
- burrata
- pine nuts
- micro greens (I used micro broccoli)
- red pepper flakes
Pesto
- fresh basil leaves
- toasted pine nuts (or pumpkin seeds)
- lemon juice
- garlic cloves
- sea salt
- black pepper
- olive oil
- parmesan cheese (or nutritional yeast)
Instructions
- Sauté greens then blend them with broth.
- Blend together pesto ingredients.
- Cook your pasta. Then combine pasta and greens/pesto on the stove.
- Plate then enjoy!
Hint: Toast the pine nuts in a dry skillet for 2–3 minutes until golden and fragrant. This simple step adds a rich, nutty depth to both the pesto and the final dish.
Substitutions
- Basil: Replace with parsley, arugula, spinach, or a combination of fresh herbs for a different flavor profile.
- Pine Nuts: Swap for walnuts, almonds, pistachios, sunflower seeds, or pumpkin seeds.
- Parmesan Cheese: Use nutritional yeast for a dairy-free option.
- Vegetable Broth: Chicken broth or a splash of reserved pasta water can be used instead.
- Burrata: Fresh mozzarella, ricotta, goat cheese, or a dairy-free cheese alternative make excellent toppings.
- Butter: Substitute with olive oil or a plant-based butter for a dairy-free version.
Variations
- Spicy - For a little extra warmth, stir red pepper flakes or a spoonful of Calabrian chili paste into the green sauce. Finish each bowl with an additional sprinkle of red pepper flakes and a drizzle of chili oil for a vibrant kick that balances the creamy burrata and fresh herbs.
- Deluxe - Transform this garden-inspired pasta into a feast fit for a midsummer banquet by topping it with grilled chicken, seared shrimp, or crispy prosciutto. Add extra burrata, a handful of roasted asparagus, and a generous shower of freshly grated parmesan for an elevated and indulgent meal.
- Kid friendly - For younger palates, omit the dill and red pepper flakes and use mild mozzarella in place of burrata. Blend the greens until completely smooth and stir in a little extra parmesan to create a creamy, cheesy sauce that sneaks in plenty of vegetables while remaining familiar and comforting.
Equipment
- Large pot for cooking the pasta
- Colander for draining
- Large skillet or sauté pan
- Blender or food processor
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving bowls or plates
Garden Folk Pasta & Homemade Pesto
Equipment
- Large Pot for cooking pasta
- colander for draining pasta
- large skillet or sautee pan
- blender or food processor
- Cutting Board
- sharp chef's knife
- measuring cups & spoons
- wooden spoons or spatula
- servings bowls or plates
Ingredients
Homemade Pesto
- 2 cups fresh basil leaves
- ½ cup toasted pine nuts I used toasted pumpkin seeds and these are a delicious alternative
- ½ lemon juiced
- 2 cloves garlic
- ¼ cup olive oil extra virgin
- ¼ cup grated parmesan cheese OR nutritional yeast
- sea salt & ground black pepper to taste
Pasta
- 12 oz pasta of choice
- 1 tbsp olive oil extra virgin
- 1 leek thinly sliced, white parts only
- 2 cloves garlic minced
- 1 cup peas
- 1 handful mixed greens
- 2 tbsp fresh dill
- ½ cup broth of choice
- 2 tbsp butter
- reserved pasta water
- sea salt & black pepper to taste
Garnishing
- burrata
- additional toasted pine nuts and/or pumpkin seeds
- microgreens I used micro broccoli
- grated parmesan cheese OR nutritional yeast
- red pepper flakes
- olive oil extra virgin
- home made pesto
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté the leek until softened, about 4–5 minutes. Add the garlic, half of the peas, mixed greens, dill, salt, and pepper. Cook until the greens have wilted.
- Transfer the mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
- While the sauce cools slightly, combine the basil, toasted pine nuts, lemon juice, garlic, salt, pepper, olive oil, and parmesan (or nutritional yeast) in a food processor. Blend until smooth, adding a little more olive oil if needed.
- Return the drained pasta to the pot. Stir in the green sauce, butter, remaining peas, and a splash of reserved pasta water until glossy and well coated.
- Divide among bowls and top with dollops of pesto, torn burrata, toasted pine nuts, microgreens, parmesan or nutritional yeast, and a pinch of red pepper flakes.
- Serve warm beneath the spring sunshine and enjoy.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The pesto can be stored separately in an airtight container for up to 5 days; drizzle a thin layer of olive oil over the surface to help preserve its vibrant color.
When ready to enjoy, reheat the pasta gently on the stovetop or in the microwave with a splash of broth, water, or milk to loosen the sauce. For the freshest flavor and texture, add the burrata, microgreens, and any additional pesto just before serving rather than storing them with the pasta.
FAQ
Yes. You can prepare the pesto and green sauce up to 2–3 days in advance and store them separately in the refrigerator. Cook the pasta fresh for the best texture, then combine everything when ready to serve.
You can finely chop the cooked greens and mash them with a fork or potato masher for a more rustic, textured sauce. It won’t be as smooth, but it will still be flavorful and hearty.
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Pairing
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