Pasta?! it's a yessss from me. Pesto pasta has forever been a beloved option for me. Especially when I have access to fresh herbs.
I served my pesto with a zucchini zoodles and angel hair pasta, along with baked asparagus and pan cooked garlic shrimp. The combination was phenomenal to say the least. Adding zucchini in the form of zoodles to your pasta is an awesome way to hide additional veg in your dinner (if youre not a fan of veggies like I am).
INGREDIENTS
1/4 cup of toasted pine nuts, walnuts or macadamia nuts
1/4 cup of nutritional yeast
1 & 1/2 c of basil
1 & 1/2 c of spinach (more basil, kale or other herbs could work here)
1/4 c of extra virgin olive oil
juice and zest from 1/2 a large lemon
3 gloves of garlic
METHOD
Start by adding your basil and spinach to a food processor/ blender and blitz until fine pieces.
Add all other components to the blender besides the olive oil and blitz until combine
Add a tbsp at a time to the pesto and mix between each addition
ENJOY :)
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