45 minutes
Cook Time
15 minutes
Cooking Level


  • For the pasta:
  • 14 oz Pure Flavor® Organic Luna® Sweets Cocktail Tomatoes, quartered
  • 2x 12 oz boxes Gluten Free Pasta
  • 1 cup pimento olives, halved
  • Pine nuts to garnish, optional
  • For the pesto:
  • 2 cups fresh basil
  • 2 cups spinach
  • 1 ½ cups kale, stem removed and chopped
  • 1 cup fresh parsley
  • ¾ to 1 cup oil
  • ½ jalapeno, seeds removed
  • ⅓ cup pine nuts
  • 2 cloves garlic, roughly chopped
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tbsp miso paste
  • 2 tsp fine sea salt
  • 1 tsp lemon zest
  • ¼ tsp ground black pepper


Make the Pesto:

Step 1

Blanch the greens and squeeze out any excess water. Set aside to cool.

Step 2

Combine all the pesto ingredients except for the blanched greens & olive oil. Blend for 30 seconds. Begin with adding ½ cup oil and blend until combined.

Step 3

Slowly add greens in 3 stages, blending in between each addition and slowly add the remaining oil based on desired texture. Pause and scrape down the sides every so often. Blend until smooth and creamy.

Prepare the Pasta:

Step 1

Cook pasta according to package directions in salted water. Strain and rinse with cold water.

Step 2

Place the pasta into a bowl and mix in the quartered tomatoes & olives.

Step 3

Dress with the pesto and mix. Garnish with extra pine nuts if desired.

Recipe created by Dayla Rubin

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