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

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Time to channel our inner vegans and vegetarians and talk meatless! Yesterday, I was honored to be part of Hoboken Girl‘s first “Hoboken Girl Social.” I’ll do a separate post with pictures on that, but in a nutshell – it was an event designed to bring a bunch of cool girls living in Hoboken together for a night of wine, hors d’oeuvres, giveaways and a makeup tutorial by Dina’s Cosmetics and cooking demo by yours truly! During my demo, I gave away samples (in cute little clamshaw boxes that I DIYd with sticker ingredient labels) of a pesto zucchini pasta salad. I’m a crafty lady, let me tell you.

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Since I was making over 25 samples, I did this recipe in a big ugly tupperware box, so please excuse the picture quality. This is a great go-to recipe to make on a Sunday night while you’re watching True Blood (oh – is that just me?). Just make a big batch, put it in the refrigerator, and eat it for lunch a couple days during the week! The pesto is veeeegan (I know, I’m a horrible Italian!) so it’s Parmesan-Reggiano-less and therefore lower in cals and fat grams!

Speaking of vegan, check out my recipe gallery at FindingVegan.com by clicking here.

Pesto Zucchini Pasta Salad with Green Beans and Potatoes

Serving size: 2
Time to prepare: 5-10 minutes
Time to cook: 25-30 minutes
Time to chill: 4-5 hours*

*I chill this recipe to make it like a pasta salad, but feel free to eat it warm!

Ingredients

For the pesto

  • 1.5 cup basil leaves, packed
  • 1/3 cup of pinenuts
  • 1/4 cup of olive oil (if you like it thicker, less olive oil)
  • 5 cranks of the sea salt grinder
  • 5 cranks of the peppercorn grinder
  • 1 large clove of garlic minced

For the rest

  • 2 zucchinis, Blade C
  • 15-20 green beans, ends trimmed off
  • 2-3 large red potatoes

Directions

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

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. Place in the refrigerator.

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!

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