4.5
(29)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Cook pasta according to packet instructions in salted water.
Step 2
Make the pesto whilst this cooks. Place the basil, pine nuts, sun dried tomatoes, nutritional yeast, lemon, garlic, salt and pepper in a food processor and blitz until the nuts have mostly broken down.
Step 3
Pour in the oil and continue to blend until smooth. Taste and season with extra salt and pepper if needed.
Step 4
Reserve 1/4 cup of pasta water before draining the pasta. Place drained pasta back into the saucepan, add the pesto, pasta water and stir.
Step 5
Serve and top with some extra chopped sun dried tomatoes and basil. Will keep for 2-3 days in the fridge in an air tight container but bring to room temperature before serving.
Your folders
giadzy.com
10 minutes
Your folders
simplyquinoa.com
4.7
(11)
15 minutes
Your folders
giadzy.com
5.0
(7)
10 minutes
Your folders
backcountryfoodie.com
Your folders
shelikesfood.com
10 minutes
Your folders
theclevermeal.com
5.0
(2)
Your folders
themediterraneandish.com
Your folders
bbcgoodfood.com
10 minutes
Your folders
cookingwithayeh.com
4.7
(6)
Your folders
lemontreedwelling.com
4.5
(55)
Your folders
themediterraneandish.com
Your folders
thepioneerwoman.com
Your folders
femalefoodie.com
15 minutes
Your folders
lemonsandzest.com
5.0
(14)
10 minutes
Your folders
chilitochoc.com
5.0
(7)
10 minutes
Your folders
recipetineats.com
5.0
(22)
15 minutes
Your folders
theclevermeal.com
Your folders
wellplated.com
4.8
(27)
10 minutes
Your folders
lastingredient.com
4.6
(14)
15 minutes