Pesto Pasta with Steamed Greens

This recipe from FMTV is awesome.  It's good for company and is gluten free.  The pesto recipe makes enough for two servings.  Adding steamed vegetables really bulks up the serving size while adding healthy greens. My new favorite is bok choy as it has an understated flavour that doesn't overpower the pesto. 
​The pesto uses walnuts Instead of pine nuts which I find delicious as it isn't as expensive and doesn't have a bitter after taste.  I get my brown rice pasta from Bulk Barn.  I also added a few black bean spirals to this dish for some different color.  You'll need a food scale to measure the pasta and walnuts.  I recommend buying a cheap one at Canadian Tire as it will help with your portion control.

Ingredients:
​(use organic ingredients where possible)
Pesto:

• 1 bunch of basil​
• 100g (3.5oz) walnuts
  
• 1 clove garlic
  
• Juice of 1/2 lemon
  
• 5 tbsp. extra virgin olive oil
  
• 1 pinch salt
  

Pasta:

• ​100g of cooked gluten-free brown rice pasta. We recommend choosing an organic brown rice pasta containing no additives.
  
• 1 cup green vegetables of choice, lightly steamed (spinach, broccoli, bok choy, etc) 

Method:

1. ​Fill a pot with water, add a good pinch of sea salt and place on medium heat on the stove.
2. Cook the pasta as directed on the package or until al dente (10 minutes tops), and lightly stem your green vegetables.
   
3. To make the pesto, add all ingredients to  food processor and process until well combined.
   
4. Drain the pasta, stir through the pesto and green vegetables and serve in a bowl or on a plate.