Pesto Hummus Pasta – Tasting Trazza With Roberto Episode 2
Welcome to our brand-new video series – Tasting Trazza With Roberto featuring our good friend Roberto Garcia Founder of Godalo! Demo Company.
Here in episode 2 Roberto prepares a wonderful Pesto Hummus Pasta dish featuring Trazza Food’s Pesto Hummus!
To watch this video simply hit the play button in the center of the image below –
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Pesto Hummus Pasta by Tessa’s Eats
The Recipe used for this dish was sent to us by Trazza Insider Tessa DiVergilio Founder of the @tessas_eats Instagram account – https://www.instagram.com/tessas_eats
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Pesto Hummus Pasta Recipe
(Makes 2-3 servings)
* 8 oz pasta (in this recipe I think normal pasta is better than chickpea or lentil-based pasta so the flavor won’t overpower the sauce)
* 1/2 cup Trazza Foods Pesto Hummus
* 1/3-1/2 cup pasta water (start with 1/3 cup and add more as needed)
* roasted veggies (I used roasted zucchini and cherry tomatoes, I also put some minced garlic on the veggies when I roasted them)
* a couple large handfuls of spinach
* pinch of crushed red pepper flakes
* salt and pepper, to taste
* shredded pecorino or parmesan
Cook the pasta according to package directions, making sure to only cook it until it’s AL DENTE. Don’t make it any softer than al dente because it will get softer as it’s mixed with the sauce. Before you drain the pasta, reserve a 1/2 cup of the pasta water. Drain the pasta, then add a drizzle of olive oil so the pasta doesn’t get sticky. Immediately, while the pasta is hot, add in the spinach, then put on the lid for 30 seconds so it wilts. Stir in the spinach, then add the pesto hummus. Stir it up then add the pasta water, starting with 1/3 cup and adding more until you get the consistency you like. Add in red pepper flakes, salt, and pepper. Once the sauce is at a good consistency, gently stir in the roasted veggies. Top with shredded parmesan and enjoy!!
Many thanks to Tessa for sharing this recipe with us and thank YOU for being part of the Trazza family!
