Okay…the one in the photo above actually has a sprinkling of parmesan cheese…that was my husband’s addition because he’s not vegan….but I am, and I can attest to the fact that the recipe is dairy-free!
A few nights ago, my husband and I hosted an Italian inspired dinner party, which you can read about here, that featured an entirely vegan and gluten-free menu. The main course was so delicious that I’m back to share the recipe for fettuccine with basil and arugula pesto, cannellini beans, salt-cured olives, and heirloom grape tomatoes. Yummmm!
This recipe serves 4-6 people
For the pesto:
1 garlic clove
4 tbsp of pistachios
1/2 cup of oil
2 cups of fresh basil
1 cup of fresh arugula
Mix all of the ingredients together in a blender or food processor until the pesto is smooth and silky.
For the pasta:
2 oz of cooked pasta (we used quinoa fettuccine to keep the dish gluten-free)
*Reserve 1 cup of pasta water
Prepared basil and arugula pesto
1/2 cup of rinsed cannellini beans
1/2 cup of halved grape tomatoes
1/3 cup of halved salt-cured olives
In a bowl, pour the pesto sauce over the cooked pasta (*it is a thick mixture and you may need to add some pasta water to help coat all of the noodles). Then add the beans, grape tomatoes and olives. Mix everything together so it is covered in the pesto. Taste to make sure it is well seasoned.
To garnish our dish, we added basil leaves and Sweety Drop miniature peppers for a little punch.
This pesto is quick and delicious. Our guests gobbled it up and asked for seconds. If you are looking for a vegan dish to serve at a party, I would definitely recommend this one!