Vegan Harvest Pesto Pasta

Vegan Harvest Pesto Pasta

1 large zucchini sliced

2 tablespoon salt divided

2 tablespoons pepper divided

2 cups of walnuts

4 Bunches of beet greens

1/2 cup of garlic

2 cups basil

1/2 a cup of lemon juice

1 1/3 cup of olive oil

2 cans of chickpeas

2 boxes of pasta

1 1/2 of diced tomatoes

Instructions; chop zucchini in half long wise and slice into half Moon's. Season with half of salt and pepper and put in the oven at 425 degrees for 20 minutes or until edges start browning. Second start water boiling and start cooking pasta once water is boiling. Third wash beet greens and put walnuts into a processor and process into small chunks. Get a large mixing bowl add walnuts, Beet greens, garlic, basil, lemon juice, evoo, remaining salt and pepper and stick blender until it's a thick paste. Once zucchini and pasta are finished cooking combine all ingredients in large mixing bowl and serve

Notes; this meal was made for 8 to 10 servings as I like to use up all my vegetables at once feel free to adjust amounts but try to keep the ratio same or just ask me and I can size it down for you