Move over, marinara. Adios, alfredo. It’s pasta night, but you’re leaving that jar of sauce in the pantry. You won’t need it this time. For this pasta salad, loaded with veggies and greens, you’ll pour on a delicious, homemade hemp seed vegan pesto. It comes together quickly but can be made in advance and refrigerated to save even more time.
- Cook pasta according to package directions. When done, rinse with cold water to get it to room temperature.
- Meanwhile, in a food processor or blender, blend pesto ingredients together, adding water a tablespoon at a time. Process until smooth or desired consistency is reached. Season to taste with additional salt and pepper. Reserve about half cup for pasta salad and refrigerate remaining pesto for up to 5 days.
- In large bowl, combine cooled pasta with pesto and lemon juice. Add tomatoes, corn, arugula and Sunflower-Hemp Parmesan and mix. Season to taste with salt.
- Best when chilled overnight so flavors can mix. Serve warm or cold, sprinkled with additional parmesan.
Notes: If necessary, freeze extra pesto in ice cube tray for up to 3 months.