About the Recipe
This is an idea for a quick lunch or dinner or simply when your time is spare. I love this simple recipe so much, I usually have it at least once a week… and I never get bored of this. Get in my belly please!
Equipment: blender, medium size saucepan
Ingredients
For the pesto: (Makes about 200 ml)
40g basil leaves and tender stems
40g Vegan Parmesan cheese
15g pine nuts
2 cloves of garlic, peeled
75g extra virgin olive oil
For the pasta:
125g pasta (I use Sprouted Spirulina pasta)
Half a head of broccoli
10 plum tomatoes, halved
15 green olives
2 tbsp. extra virgin olive oil
2 tbsp. nutritional yeast to serve
Basil leaves to serve
Freshly ground black pepper
Preparation
1. Start by making the pesto. Wash the basil leaves carefully and dry well on a paper towel. Place all the pesto ingredients in a blender and blitz until smooth.
2. Cut the broccoli into small florets and place them in a cooking pot, cover with boiling water plus another 2cm, bring to boil and then simmer for another 3 minutes. Add pasta to the pot and cook for another 7 minutes (or more, according to the packaging instructions.
3. Once pasta is ready, drain it (and the broccoli that cooked with it) and place on a serving plate. Pour over the pesto and gently stir.
4. Add the tomatoes, pine nuts, olives, pour over the extra virgin olive oil and gently stir.
5. Sprinkle the nutritional yeast and the basil leaves on top. Ground some black pepper for extra taste.