• Leanne Maala

Dill Pesto Pasta

I’ve been obsessed with dill lately. Just thought you should know. Truthfully I’ve been a dill-lover my entire life because pickle juice practically runs through my blood.


Did you know that a 100-gram serving of dill can boost your vitamin A like crazy? I did the math and that’s roughly ⅔ of a cup... definitely doable even for the pickiest of veggie-haters.


Here’s why that was mindblowing for me- vitamin A means healthy vision, healthy skin, strengthened immunity, reproductive health… ALL of that in just roughly ⅔ cup of dill.


Dill Pesto Pasta

Let’s not forget the Vitamin C we get from most, if not all, vegetables. Crazy.


I don’t know if my last cauliflower steak recipe(link) made it obvious, but I just found a newfound appreciation for the tiny herb. It’s been life-changing recipe making-wise because its SO easy to find them and so fun to work with. The nutritionist AND chef in me has been happy dancing all month.


We’re pretty used to seeing dill in salads or soups, or as that pretty little green garnish that people add *just because* and I thought that was a little boring. So here I am, stuck in my little dill spiral.


You’re welcome to join in because… we have pasta.


Dill Pesto Pasta

Dill pesto pasta.


Dill is flavorful and fragrant, making it perfect for pasta recipes. If you’re looking for healthy vegetarian pasta dishes, then I’m definitely recommending this one.


It tastes bright and green, topped with lemon, sunflower seeds, and dijon mustard for that extra flavor. We’re also dropping in sugar snap peas for added texture and crunch!


If you’re feeling extra lazy, as I find myself being these days, then pasta meals are always a good bet. Dill pesto pasta? Even better. Chuck everything into your trusty food processor while your favorite pasta’s boiling and it’ll come together in minutes.

Dill Pesto Pasta

Author: Micah Siva

Serves: 4


Ingredients

  • Your favorite pasta

  • 12oz sugar snap peas, trimmed

  • 1 cup fresh dill

  • 2 cloves garlic

  • 2 tbsp lemon juice

  • 1 tsp dijon mustard

  • ¼ cup sunflower seeds

  • ¼ cup olive oil

  • 2-3 tbsp water


Preparation:

  1. Boil salted water in a medium pot over high heat. Add pasta, and cook until very al dente according to package directions. Add the peas, and cook for an additional minute, drain.

  2. In a food processor, combine dill, garlic, lemon juice, mustard, sunflower seeds, and water. With the processor running, slowey stream in olive oil.

  3. Combine pesto with drained pasta and peas.

  4. Enjoy!



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