Homemade Pesto Bucatini Pasta With Juicy Marbles
If you’re looking for a perfect choice for a rich, satisfying, and flavor-packed pasta dish, this Homemade Pesto Bucatini Pasta with Juicy Marbles is a must-try. A bright, herbaceous pesto sauce coats every strand of bucatini, while the juicy marbles (or your favorite plant-based meat) add a crispy, golden brown bite, glazed with Bachan’s Japanese Barbecue Sauce.
Ingredients
- For the Homemade Pesto:
- 2 cups fresh kale wasabi greens, cilantro, basil leaves
- ¼ sun dried tomatoes
- ¼ capers
- 2 garlic cloves minced
- ¼ cup extra-virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon miso
- 1 tablespoon tomato paste
- ¼ cup nutritional yeast or vegan parmesan cheese
- ¼ teaspoon salt
- ¼ cup of the pasta water as needed for consistency
- For the Pasta:
- 12 oz bucatini pasta or spaghetti
- 1 tablespoon salt for boiling water
- 1 tablespoon extra-virgin olive oil
- For the Toppings:
- 1 small onion thinly sliced
- 2 garlic cloves minced
- ½ cup cherry tomatoes
- 1 package Juicy Marbles or plant-based meat of choice
- 2 tablespoon Bachan’s Japanese Barbecue Sauce
- Optional Add-ons:
- 1 tablespoon unsalted butter vegan for a richer sauce
- 1 tablespoon nutritional yeast for extra cheesiness
- 1 cup baby spinach or arugula for extra greens
Instructions
Make the Pesto
- In a food processor, combine leaves, sun dried tomato, capers, garlic cloves, tomato paste, extra-virgin olive oil, and a little seasoning salt.
- Blend until smooth. If needed, add a cup of the pasta water to reach a creamy pesto sauce consistency.
Cook the Bucatini
- Bring a large pot of salted water to a boil.
- Cook the bucatini pasta according to the package directions until al dente.
- Reserve a cup of the pasta water before draining.
Sauté the Juicy Marbles & Aromatics
- Heat extra-virgin olive oil in a large pan over medium-high heat.
- Sauté tomato and onions until fragrant, add garlic.
- Add shredded and seasoned Juicy Marbles and cook until golden brown.
- Glaze with Bachan’s Japanese Barbecue Sauce and let it caramelize for a couple of minutes.
Assemble the Dish
- Toss the al dente bucatini with the homemade pesto, adding reserved pasta water if needed.
- Top with the glazed Juicy Marbles, sun-dried tomatoes, and capers.
- Garnish with toasted pine nuts and extra lemon juice for brightness. (optional)