
Green Pesto Bucatini

Chef Marcus blends collard greens and basil into a bold, creamy pesto tossed with bucatini and coconut milk. Wilted spinach, toasted pumpkin seeds, and vegan 'Parmesan' bring extra depth and crunch to this refreshing remix of a classic.
Nutritional facts
Protein
23g
Carbs
67g
Calories
780kcal
Fat
50g
Ingredients
Spinach, Coconut Milk, Bucatini, Collard Greens, Pumpkin Seeds, Extra Virgin Olive Oil, Basil, Agave Syrup, Nutritional Yeast, Crispy Fried Onions, Kosher Salt, Avocado Oil, Garlic, Citric Acid, Garlic Powder
Contains coconut, wheat.
Reviews
4.2
Based on 137 reviews
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About Marcus Samuelsson
Marcus Samuelsson is the esteemed chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations including The Bahamas, Canada, and Ethiopia as well as numerous Streetbird and Vibe BBQ outlets in the US and Bahamas.
Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration’s first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show "Chopped," head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.
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