Basil Pesto Pasta | VEGAN


2 cups fusilli pasta
1 cup cherry tomatoes
2 bunches of basil
1/2 zuchinni (diced)
1 yellow pepper (diced)
1/3 cup pine nuts
2 garlic cloves
1/2 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper


  1. Start by boiling your pasta according to the packaging directions
  2. While thats cooking, in a food processor place the pine nuts, garlic and basil leaves and pulse a few times.
  3. Next slowly add in the extra virgin olive oil while on the lowest setting until it forms a smooth creamy sauce
  4. In a pan, sautée the cherry tomatoes, zuchinni, yellow pepper in a few tablespoons of olive oil
  5. Once the vegetables are all roasted, add in your basil pesto sauce to the mixture
  6. After the pasta is cooked al dente, mix in your pesto sauce mixture
  7. Add salt & pepper to taste
  8. Serve & enjoy ! 😀



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