Pasta Al Pesto
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What's coming up
A
fool-proof
and
easy
recipe made with
fresh ingredients.
With a simple blender or food processor. Ready to be served in
20 minutes.
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INGREDIENTS
linguine pasta pine nuts fresh basil leaves garlic nutritional yeast salt & pepper vegan Parmesan cheese (optional) extra-virgin olive oil
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STEP 1.
Bring a large pot of water with salt to a boil.
Cook the linguine
al dente. Reserve 1/4 cup of pasta water.
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STEP 2.
Drain
the pasta and set it aside (you can return it to the same pot).
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STEP 3.
Add the
p
ine nuts
to a dry pan and
roast
until most of the pine nuts turn brown.Give the pan a shake often to prevent the pine nuts from burning.
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STEP 4.
While the pasta is cooking, make the pesto. In a food processor add the fresh
basil
.
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STEP 5.
Followed by the garlic, pine nuts, nutritional yeast, vegan Parmesan cheese, salt, and pepper.
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STEP 6.
Process
until semi-smooth. Slowly add the olive oil.
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STEP 7.
If the
pesto
is too thick and dry, add a little pasta water to thin it out.
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STEP 8.
The pesto should be smooth with a bit of texture.
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STEP 9.
Add the pesto to the pot with cooked linguine.
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STEP 10.
Toss
until the pasta is evenly coated.
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Serve the pesto pasta immediately, garnished with basil leaves, nutritional yeast (or vegan Parmesan cheese).
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