250g of pasta, spaghetti, linguini, or penne ( I used spinach linguini)
1 1/5 cup of fresh Basil
1/2 cup pine nuts - roasted in pan for 2-5 minutes
1/3 cup raw cashews
1/3 cup nutritional yeast
1/4 cup olive oil
1 tablespoon of olive oil for skillet
1 small red onion - chopped finely
2 cloves garlic - minced
1/4 pistachios - grated finely
1 small red pepper - chopped
6 stalks asparagus - diced
4 medium portobello mushrooms - sliced
1/2 tablespoon allspice
1 tablespoon paprika
salt and pepper to taste
First make Pesto Sauce
Pesto Sauce
1 1/5 cup of fresh Basil
1/2 cup pine nuts - roasted in pan for 2-5 minutes
1/3 cup raw cashews
1/3 cup nutritional yeast
1/4 cup olive oil
salt and pepper to taste
*optional try sun-dried tomatoes or fresh chilli
Start water to boil for pasta
Put basil, roasted pine nuts, cashews, olive oil, nutritional yeast, and salt and pepper in food processor and combine very well and set to the side.
Add pasta to water
In a large skillet add olive oil and add onion until translucent and add garlic and spices until aromatic then add pistachios, pepper, asparagus, mushrooms, (*sun-dried tomatoes or fresh chilli) and salt and pepper to taste. Cook for 5-10 minutes until cooked through and add pesto sauce. Warm though again and serve with crusty bread.
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