Tricolor Pasta With Herbed Pesto & White Beans

Tricolor Pasta With Herbed Pesto & White Beans
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 4
  • 1 large red beet
  • 2 large carrots
  • 2 yellow squash
  • ¼ cup + 2 tbsp olive oil
  • 1 garlic clove, smashed
  • 1 scallion, chopped
  • ¼ cup sorrel
  • ½ cup basil
  • 1 tbsp oregano
  • ¼ parsley
  • ⅓ cup green olives
  • juice from 1 lemon
  • ½ tsp black pepper
  • pinch of red pepper flakes (optional)
  • ½ tsp salt
  • 2 cups white beans, rinsed and drained
  1. Using a spiralizer or julienne peeler, cut beet, carrots and yellow squash into spaghetti-like strands. Separate by type of vegetable and set aside.
  2. To make the herbed pesto, add the ingredients from scallion to salt into the bowl of a food processor. Slowly drizzle in ¼ cup of the olive oil. Pulse a few times until finely chopped and combined. Taste and adjust for seasonings.
  3. Add 2-3 tbsp of the herb pesto to the white beans. You want them lightly coated in the sauce.
  4. In a large saute pan, heat the remaining 2 tbsp of olive oil over medium high heat. Add in the crushed garlic clove and cook until golden and fragrant - you want to impart the garlic flavor in to the oil. Once golden, remove from pan and discard.
  5. Add in the squash and carrot noodles to the pan. Cook for about 2 minutes until the "rawness" of the vegetables is gone. Remove from pan and set aside. Add in the beet noodles and cook for about 5 minutes until again, the "rawness" has been cooked out.
  6. Gently toss all the vegetable noodles together. Put about 1 cup of noodles onto each plate. Top with ¼-1/3 cup of the white bean mixture. Drizzle on extra pesto if desired.