Name: Vegan Pesto Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 9 ounces of vegan pasta (tagliatelle is ideal); 1 cup of frozen peas; 1 zucchini (about 4 ounces); 1/2 cup of fresh spinach; 1 tablespoon of toasted pine nuts; 2 tablespoons of vegan pesto (see recipe below); ½ of a red onion; 1 tablespoon of olive oil

Description

This recipe is a classic. Simple and delicious! It will never get told. Make sure you get some beautiful fresh basil, and you’re set.

Scale

Ingredients

Pesto Ingredients

¼ cup of fresh basil leafs
1 clove of garlic
¼ cup of toasted pine nuts
1 tablespoon of olive oil
a pinch of sea salt
a pinch of black pepper
1 teaspoon of freshly squeezed lemon juice
1 tablespoon of water

Instructions

Instructions for Pesto

Put all the ingredients into a food processor (or blender) and blitz. Don’t overdo it otherwise it will become like a puree. It should have some chunks of basil left.
Use as needed. You can store in the fridge for about 10 days.