Servings: 2

5 oz Whole-wheat linguine 5 oz Whole-wheat linguine
½ cup Dairy-free basil pesto ½ cup Dairy-free basil pesto
3 ½ oz Fennel 3 ½ oz Fennel
4 oz Green kale* 4 oz Green kale*
1 cup Green peas 1 cup Green peas
3 oz Roasted red peppers 3 oz Roasted red peppers
¼ oz Parsley ¼ oz Parsley
2 ½ tbsp Nutritional yeast 2 ½ tbsp Nutritional yeast
1 ½ tbsp Pine nuts 1 ½ tbsp Pine nuts

Bring a large pot of lightly salted water to a boil. Add whole-wheat linguine to boiling water. Stir. Cook 9 to 12 minutes, or until al dente. Reserve about ¼ cup pasta cooking water. Strain pasta. Return to pot. Drizzle with 1 to 2 teaspoons olive oil. Stir to coat.
Remove center stems from green kale. Slice stems into about ¼-inch pieces. Roughly chop leaves into bite-size pieces. Remove core from fennel with angled downward cuts; discard. Small dice into about ¼-inch pieces. De-stem parsley; roughly chop leaves.
Place pine nuts in a dry large sauté pan over medium heat. Toast 3 to 4 minutes, or until fragrant, shaking pan frequently. Transfer nuts to cutting board. Roughly chop cooled nuts.
Heat about 1 ½ tablespoons olive oil in pan used for nuts over medium heat. Add kale stems and fennel to hot pan. Season with salt and pepper. Stir to combine. Cook 6 to 8 minutes, or until stems and fennel begin to soften, stirring occasionally. Add kale leaves, green peas, and roasted red peppers. Stir to combine. Cook 2 to 3 minutes, or until leaves are slightly wilted, stirring occasionally
Return pot with pasta to stovetop over medium heat. Transfer veggies to pot. Add reserved pasta cooking water. Stir to combine. Cook 1 to 2 minutes, or until water is mostly absorbed, stirring occasionally. Remove from heat. Add dairy-free basil pesto. Stir to evenly coat. Salt and pepper to taste
Divide linguine with basil pesto and veggies between bowls. Top with parsley, toasted pine nuts, and nutritional yeast.