Tricolor Pasta with Herbed Pesto & White Beans
There is something so exciting and wonderful about veggie noodles. Seriously! I love all the colors – like those neon pink beet noodles. I love all the different flavors – especially cucumber noodles. But most importantly, I love the fact I can eat an entire gigantic bowl of them for like 10 calories and feel absolutely no guilt whatsoever. That my friends…is really why veggie noodles are the best thing ever. Giant bowls, tiny calories. And that’s how I like it!
My latest thing with my veggie noodle making spiralizer is rainbow noodles! Red beets, yellow beets, carrots, zucchini, yellow squash, cucumbers…You name it, I’ve spiralized it! And they just look so pretty all twirled together! How could you not be excited for pink noodles?! Plus, it’s a great meal for the warmer weather. Little to no cooking and light in your stomach.
For this particular recipe, I wanted to boost the flavor and freshness of my noodles with some homemade pesto. But instead of the traditional basil pesto, I made more of an herby chimichurri. No cheese or nuts like my regular pesto – I thought that’d be a little heavy for what I was going for. Just a ton of fresh herbs, lemon juice, salt/pepper, salty green olives and of course some good quality olive oil.
Let’s just say the sauce that was created is probably one of the best sauces I’ve ever made. I will be dipping everything in it and pouring it all over everything I can. It’s a saucy green miracle. Right out of the food processor. The most delicious green pesto/chimichurri in the world! I love it!
In addition to the beautiful rainbow noodles and the green chimichurri sauce, I tossed in some white beans. You know…just for some protein. Always need a little bit of that! Overall, it was a delightful dish. Luckily, we have tons of leftovers and I will be enjoying this for lunch as well. Perfect! I hope you make this dish, I think you’ll love it. At least make the sauce! That part is a must! Enjoy!
- 1 large red beet
- 2 large carrots
- 2 yellow squash
- 1/4 cup + 2 tbsp olive oil
- 1 garlic clove, smashed
- 1 scallion, chopped
- 1/4 cup sorrel
- 1/2 cup basil
- 1 tbsp oregano
- 1/4 parsley
- 1/3 cup green olives
- juice from 1 lemon
- 1/2 tsp black pepper
- pinch of red pepper flakes (optional)
- 1/2 tsp salt
- 2 cups white beans, rinsed and drained
- Using a spiralizer or julienne peeler, cut beet, carrots and yellow squash into spaghetti-like strands. Separate by type of vegetable and set aside.
- To make the herbed pesto, add the ingredients from scallion to salt into the bowl of a food processor. Slowly drizzle in 1/4 cup of the olive oil. Pulse a few times until finely chopped and combined. Taste and adjust for seasonings.
- Add 2-3 tbsp of the herb pesto to the white beans. You want them lightly coated in the sauce.
- 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.
- 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.
- Gently toss all the vegetable noodles together. Put about 1 cup of noodles onto each plate. Top with 1/4-1/3 cup of the white bean mixture. Drizzle on extra pesto if desired.