Martian macaroni

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  • 1 package (12 ounces/340 grams) gluten-free pasta
  • 1/4 cup (60 milliliters) extra-virgin olive oil
  • 2 stalks celery, diced
  • 3 cloves garlic, sliced
  • 2 cups (500 milliliters) frozen peas
  • 4 cups (1 litre) packed baby greens (spinach, kale, or a mixture)
  • 1/2 teaspoon (2 milliliters) salt
  • 1/2 cup (125 milliliters) unsweetened almond milk or cashew milk
  • 1/3 cup (75 milliliters) shelled raw pistachios
  • 1/4 cup (60 milliliters) lightly packed fresh mint leaves


  1. In a large pot of boiling water, cook the pasta according to package directions. Drain the pasta in a colander.
  2. In a large skillet, heat the olive oil over medium heat. Add the celery and cook, stirring occasionally, until soft and glossy, about five minutes. Add the garlic, peas, and greens and cook until the greens are wilted, one to two minutes. Remove from the heat and season with the salt.
  3. In a high-speed blender, combine the vegetable mixture with the almond milk, pistachios, and mint. Blend until smooth.
  4. In the skillet, add the cooked pasta and green pesto sauce and toss to coat. Divide among four bowls and serve.

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