This vegan parsley walnut pesto is slathered onto rigatoni noodles for a simple meal full or super fresh flavours. Walnuts and spinach add an earthy depth of flavour. You can double the recipe and freeze half for garden fresh flavour all winter.
Cook pasta as per package directions, drain and then place back in the cooking pot. Stir in the pesto and serve.
You can double the amount of pesto and freeze it for later use. Alternatively, you can make the pesto a day of head of time- place it in a bowl then top with a thin layer of olive oil. Cover and store in the fridge until you're ready to use it. Any type of pasta can be used with this recipe.
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