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Pasta with Fresh Tomatoes
Pasta with Kale
Lemon-Tomato Chicken Pasta
Pesto Pasta
Barilla Spaghetti 500g
500g | $0.45/100g
Buitoni Basil Pesto 190g
190g | $2.89/100g
Parmigiano Reggiano Wedge 150g
150g | $6.60/100g
Jumbo Garlic Bulb 3-pack
3 ea | $0.43/ea
Planters Pine Nuts 100g
100g | $4.99/100g
Perdue Boneless Chicken Breast 900g
900g | $0.77/100g
How To Prepare:
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
Reserve ½ cup pasta cooking water, then drain the pasta.
In a large bowl, combine warm pasta with pesto sauce and toss to coat evenly.
Add pasta water a splash at a time until the sauce reaches your desired consistency.
Optional: Season chicken breasts with salt and pepper. Pan-fry over medium-high heat for 6–7 min per side until cooked through, then slice.
Serve pasta topped with sliced chicken, shaved Parmigiano Reggiano, and toasted pine nuts.
Updating to Vegan...
Updating to Extra Veggies...
Barilla Spaghetti 500g
500g | $0.45/100g
Buitoni Basil Pesto 190g
190g | $2.89/100g
Jumbo Garlic Bulb 3-pack
3 ea | $0.43/ea
Planters Pine Nuts 100g
100g | $4.99/100g
Violife Grated Parmesan 80g
80g | $5.61/100g
Nasoya Organic Firm Tofu 396g
396g | $0.88/100g
How To Prepare:
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
Reserve ½ cup pasta cooking water, then drain the pasta.
Press and cube the tofu. Pan-fry in olive oil over medium-high heat for 4–5 min per side until golden. Set aside.
Toss warm pasta with basil pesto and a splash of pasta water until evenly coated.
Serve topped with golden tofu cubes, toasted pine nuts, and a sprinkle of Violife Vegan Parmesan.
Barilla Spaghetti 500g
500g | $0.45/100g
Buitoni Basil Pesto 190g
190g | $2.89/100g
Jumbo Garlic Bulb 3-pack
3 ea | $0.43/ea
Planters Pine Nuts 100g
100g | $4.99/100g
Violife Grated Parmesan 80g
80g | $5.61/100g
Nasoya Organic Firm Tofu 396g
396g | $0.88/100g
Green Giant Broccoli Florets 340g
340g | $0.82/100g
Red Bell Pepper 2-pack
2 ea | $0.99/ea
How To Prepare:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then reserve ½ cup pasta water and drain.
Press and cube tofu. Pan-fry in olive oil over medium-high heat for 4–5 min per side until golden. Set aside.
Slice bell pepper into strips and steam or sauté with broccoli florets until just tender, about 5 minutes.
Toss warm pasta with basil pesto and a splash of pasta water until evenly coated.
Add tofu, broccoli, and bell pepper strips, toss gently to combine.
Serve topped with toasted pine nuts and a sprinkle of Violife Vegan Parmesan.
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Classic Italian · 20 mins · Serves 4
What dietary preference would you like for your Pesto Pasta?
Classic Italian · 20 mins · Serves 4
Customize your meal
Updating to Vegan…
Classic Italian · 25 mins · Serves 4
2 Vegan products added
🧀 Violife Grated Parmesan
🥢 Nasoya Organic Firm Tofu
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
Classic Italian · 25 mins · Serves 4
Ingredients
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
Classic Italian · 25 mins · Serves 4
2 vegan swaps applied
🧀 Violife Grated Parmesan
🥢 Nasoya Organic Firm Tofu
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
Classic Italian · 25 mins · Serves 4
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
Updating to Extra Veggies…
Classic Italian · 30 mins · Serves 4
2 Extra Veggies products added
🥦 Green Giant Broccoli Florets
🌶️ Red Bell Pepper 2-pack
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
How spicy would you like your Pesto Pasta?
Meal Builder
Pesto Pasta
Classic Italian · 30 mins · Serves 4
2 Extra Veggies products added
🥦 Green Giant Broccoli Florets
🌶️ Red Bell Pepper 2-pack
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
How spicy would you like your Pesto Pasta?
Classic Italian · 30 mins · Serves 4
2 Extra Veggies products added
🥦 Green Giant Broccoli Florets
🌶️ Red Bell Pepper 2-pack
What dietary preference would you like for your Pesto Pasta?
Would you like to adjust the protein in your Pesto Pasta?
How spicy would you like your Pesto Pasta?
Your Pesto Pasta Ingredients:
$2.25
Barilla Spaghetti 500g
500g | $0.00 /g
$5.49
Buitoni Basil Pesto 190g
190g | $0.03 /g
$4.99
Planters Pine Nuts 100g
100g | $0.05 /g
$4.49
Violife Grated Parmesan 80g
80g | $0.06 /g
$3.49
Nasoya Organic Firm Tofu 396g
396g | $0.01 /g
$2.79
Green Giant Broccoli Florets
12oz | $0.23 /oz
$1.99
Red Bell Pepper 2-pack
2 ct | $1.00 /ct
How To Prepare
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserve ½ cup pasta water and drain.
Press and cube tofu. Pan-fry in olive oil for 4–5 min per side until golden. Set aside.
Slice bell pepper and steam or sauté with broccoli until just tender, about 5 minutes.
Toss warm pasta with basil pesto and a splash of pasta water until evenly coated.
Add tofu, broccoli, and bell pepper strips, toss gently to combine.
Serve topped with toasted pine nuts and a sprinkle of Violife Vegan Parmesan.
What would you like to cook?
Press Enter to search
Popular recipes
Pasta recipes
Pasta with Fresh Tomatoes
Pasta with Kale
Lemon-Tomato Chicken Pasta
Pesto Pasta