Pesto Pasta

Pesto pasta was one of the first pastas I had that made me fall in love with Italian food. Over the years, I’ve refined this recipe to a point where I can confidently get an Italian to say ‘mamma-mia’!

Ingredients:
For the pesto:

2 cups fresh basil leaves

1/2 cup nutritional yeast

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and pepper to taste

For the pasta:

1.5 cups penne pasta

Half a red/yellow bell pepper, chopped

1 cup cherry tomatoes, halved

1/3 cup pine nuts, toasted

Salt and pepper to taste

Chilli flakes

Olive oil (if needed to adjust consistency)

Lemon juice (optional, for a bit of acidity)

Method:

• In a food processor, combine the basil leaves, nutritional yeast, pine nuts, garlic, salt, and pepper. Pulse while gradually adding the olive oil until the mixture becomes smooth and creamy. Adjust seasoning as needed.

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool down quickly. Drain well.

• Heat olive oil in a pan on medium-low heat, cook the bell pepper for 1-2 minutes and then combine the pasta and the pesto sauce for 2 minutes. Garnish with toasted pine nuts, halved tomatoes and chilli flakes and serve hot.