A delicious and vibrant pasta dish using leftover salad leaves, combined with pesto ingredients like pine nuts, basil, and sun-dried tomatoes. This versatile recipe allows you to use various salad leaves and is perfect for a quick meal.
1: Cook the pasta until al dente in salted boiling water.
2: Toast the pine nuts in a large pan on medium heat until they begin to brown.
3: In a food processor, combine the toasted pine nuts, mixed salad leaves, basil, garlic, nutritional yeast, lemon juice, 4 tablespoons of olive oil, and generous pinches of salt and pepper. Process until smooth and set aside.
4: Wipe clean the pan used for toasting the pine nuts, return it to medium heat, and add a small splash of olive oil.
5: Add the sun-dried tomatoes and butter beans to the pan and cook for a couple of minutes, then reduce the heat.
6: When the pasta is ready, use a slotted spoon to transfer it straight into the pan, adding a small amount of pasta water to loosen the pesto. Stir well.
7: Plate up and top with extra olive oil and grated vegan parmesan as desired.
