cW Recipes: Wild Greens Pesto Pasta
Enjoy the world’s healthiest foods to the fullest with these flavor-packed dishes!

Serves 6

Recipe ingredients


  • 1/2 cup dandelion greens, packed
  • 1/2 cup arugula, packed
  • 1/4 cup basil, packed
  • 1/2 cup pine nuts + 1/4 cup, divided 
  • 1/4 cup nutritional yeast
  • 1/4 extra virgin olive oil
  • 2 garlic cloves
  • 1 teaspoon kosher salt + 1/2 teaspoon, divided 
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 pound orecchiette pasta
  • 3 cups brussels sprouts, shredded


  1. Cook pasta in salted water according to box instructions. Drain and set aside, reserving 1/4 cup of pasta water. 
  2. In a food processor, combine dandelion greens, arugula, basil, 1/2 cup pine nuts, nutritional yeast, olive oil, garlic and 1 teaspoon salt. Blend until smooth. 
  3. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. 
  4. Add 1/4 cup of pine nuts and toast for 1–2 minutes or until nuts start to brown. 
  5. Add shredded brussels sprouts and a pinch of salt. Sauté until brussels sprouts are tender and browned in some areas, about 6–8 minutes. 
  6. Reduce heat to low. Add cooked pasta, pesto, lemon zest, lemon juice and 1/2 teaspoon salt. Mix until all ingredients are evenly incorporated. Add a splash of pasta water if pasta is too dry. 
  7. Remove from heat and add to a serving bowl or shallow serving dish. Garnish with basil leaves and pine nuts. Serve warm. 


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