Brown Rice Pasta Pesto Over Dandelion Greens

Brown rice pasta with pesto and tomatoesThis pasta dish is easy to make and is a bit hit with guests. The brown rice pasta keeps it gluten-free and the pesto and roasted tomatoes… well, just make extra because they’re amazing and you can put them over just about anything. Yum!

NOTE: Soak the seeds for 4 hours beforehand, or overnight. It’s not a huge deal if you forget – you just may need to add a tiny bit more water for a creamier texture. Soaking seeds also makes them more digestible and their nutrients more bioavailable.

Brown Rice Pasta Pesto Over Dandelion Greens
Recipe Type: Entree
Cuisine: Gluten-free
Author: Briana Ryan
Prep time:
Cook time:
Total time:
Serves: 4-6
  • Roasted Sungold Tomatoes
  • 1 pint Sungold tomatoes (or any cherry variety)
  • 1 clove garlic, chopped finely
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 T extra virgin olive oil
  • Sunflower & Pumpkin Seed Pesto
  • 1/4 cup raw, unsalted sunflower seeds
  • 1/4 cup raw, unsalted pumpkin seeds [i](aka pepitas)[/i]
  • 2 cups packed basil leaves
  • 1-2 medium sized garlic cloves [i](depending on how garlicy you like it)[/i]
  • 1 1/4 cup cold-pressed, extra virgin olive oil
  • 1 or 2 lemons squeezed [i](Start with one and add more to taste)[/i]
  • sea salt & black pepper to taste
  • Brown Rice Pasta & Dandelion Greens
  • 1 box/bag brown rice pasta
  • 2 bunches of dandelion greens, ends trimmed (2-3 inches) then chopped lengthwise
  • sea salt & olive oil to taste
Roasted Sungold Tomatoes
  1. Preheat oven to 400 degrees
  2. Pour the tomatoes onto a baking sheet.
  3. Drizzle them with olive oil, and toss in the garlic, herbs and some salt and pepper, ensuring they are coated evenly.
  4. Pop in the oven for a total of 20 minutes. You’ll want to keep an eye on them every so often. At your half-way mark (10 minutes) mush them around so they brown evenly. When they look slightly mushy and just a little bit brown, they are ready.
  5. Pull them out of the oven and set them aside.
Sunflower & Pumpkin Seed Pesto
  1. While the tomatoes are roasting, prep the pesto.
  2. Put the seeds in a bowl and cover with filtered water by an inch or two. Soak at least 4 hours, and as long as overnight. (This will breakdown the enzyme inhibitors making the seeds easier to digest and their nutrients more bioavailable). When ready to use, strain out the water and rinse off the seeds.
  3. Place all ingredients [i]except the olive oil [/i]in a high-speed blender or food processor & blend well.
  4. Slowly drizzle in the olive oil and blend until smooth and creamy.
  5. Add salt & pepper to taste. [br][i]You can always add more olive oil to thin it out or more lemon juice for an extra kick of acid. But adjust slowly — you can add in, but you can’t take out![/i]
Brown Rice Pasta & Dandelion Greens
  1. Cook the pasta in salted water according to the directions on the box. I usually add a little bit of olive oil to prevent the pasta from sticking.
  2. Set your timer for 2 minutes before the pasta is supposed to be done.
  3. Put the chopped dandelion greens into the water with the pasta to blanch them for those last two minutes.
  4. When the pasta and greens are done cooking, drain into a colander.
  5. Place in a big bowl, add a few dollops of the pesto to taste, mix it all together, and then top with the roasted tomatoes.
  6. Dinner is served!!


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