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Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes

Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes

Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes is :

gluten free , dairy free , lacto ovo vegetarian , whole 30 , vegan

By
Prep Time: 7 minutes
Cook time: 27 minutes
Total time: 32 minutes
Yield: 2 Servings
Tags: Vegan
Health Score: 77 %

Ingredients:

1 - 1/2 cup

basil leaves
1 clove

garlic
15

green beans
1/4 cup

olive oil
5

peppercorn
1/3 cup

pinenuts
2

red potatoes
5

sea-salt
2

zucchinis

Instructions:

  1. Place potatoes in a large saucepan, covered in water. Boil potatoes for 20 minutes (depending on the size of your potato) or until easily pierced with a fork. When done, pour into a colander to drain.

  2. Let the potatoes cool for about 5 minutes and then quarter each potato. When done, place in the refrigerator.

  3. Pour enough water to cover the green beans in the same saucepan and bring water to a boil. Once boiling, add in the green beans and cook for about 5 minutes or until beans are easily pierced with a fork. When done, pour into a colander to drain and then place in the refrigerator.Put all ingredients for the pesto into a food processor and pulse until creamy.

  4. Place in the refrigerator.

  5. Let everything chill for about 4-5 hours (or simply overnight) and then mix green beans, potatoes, zucchini pasta and pesto together. OR mix everything together immediately and enjoy!

Wine Pairing :