- fusilli tricolore pasta
For the pesto:
- 1 bunch basil
- 100ml olive oil
- 50gr pine nuts
- 50gr Cashew nuts
- 1-2 garlic cloves
- 1-2 tbsp nutritional yeast
- 1-2 tbsp lemon juice
- salt, pepper
- vegetable chips
- cashew nuts
- tomato flakes
- Soak cashew nuts in water for about 2 hours and pour off afterwards.
- Wash and chop basil leaves.
- Peel and press garlic.
- Blend all ingredients for the pesto in a blender (add olive oil last) and season with salt, pepper and nutritional yeast to desired taste.
- Finally, fill the pesto into a glas with a lid and store in the fridge.
- Cook pasta according to directions stated on the package.
- As soon as the pasta is ,al dente’, pour off the boiling water and combine with pesto immediately.
- Serve your pasta in a pasta bowl and garnish with vegetable chips, cashew nuts, tomato flakes and basil.
- Enjoy !
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