Day 329 Pasta with Pesto Veggies

Pasta with Pesto Veggies

8 Ounces Pasta, cooked and drained
1/4 Cup Veggie Stock
1 Carrot, peeled and chopped
1 Parsnip, peeled and chopped
2 Celery Stalks, chopped
1 Cup Green Beans, chopped
1/2 Onion, Chopped
1/4 Cup Pesto Sauce
2 Tablespoons Olive Oil
2 Tablespoons Sunflower Seeds
Nutritional Yeast for garnish

1. Heat stock in a skillet.  Add the veggies and cook until they are soft.  Mix in the pesto and olive oil.  Continue cooking for 5 minutes.  Mix in the seeds.

2.  Add the veggies to the pasta and mix well so that the sauce covers all of the pasta.  Serve with nutritional yeast sprinkled on top.

Pairs well with  2003 Domaine Grand Veneur Chateauneuf du Pape

Soundtrack Spotify's Friendsgiving Playlist