Zesty Pesto Pasta with Rainbow Chard, Zucchini, Red bell pepper | Recipe Cart | Recipe Cart

Ingredients

• 1 cup packed basil (about 1 oz)
• 2 tbsp evoo (extra virgin olive oil)
• 1/4 cup walnuts
• 1/2 tsp garlic powder
• 2 tsp lemon juice
• 1 tbsp or more water
• 2 cups uncooked pasta (6 to 8 oz)
• 1 tsp olive oil
• 3 cloves of garlic (finely chopped)
• 1/2 red bell pepper (chopped)
• 3 to 4 large chard leaves (hard stems removed and chopped)
• 1/2 a large zucchini chopped
• 1/4 to 1/2 tsp red pepper flakes
• salt (about 1/3 tsp and black pepper to taste)
• zest of 1/2 a lime or 1/4 lemon (add more to preference)