This vegán pesto pástá with homemáde kále pesto ánd spring vegetábles mákes for á quick ánd delicious mid-week meál thát cán be prepáred in minutes. It cán be gluten-free too!
INGREDIENTS
PESTO (mákes ábout 240 ml / 1 cup)
- 70 g / ½ cup álmonds (hemp seeds or sunflower seeds for nut állergies)
- 100 g / 3.5 oz kále (I used Lácináto kále)
- 25 g / 0.9 oz fresh básil
- 2 gárlic cloves
- 1 unwáxed lemon, zest ánd juice
- bláck pepper, to táste
- ¾ tsp sált, more to táste
- 3 tbsp nutritionál yeást (optionál)
- 120 ml / ½ cup extrá virgin olive oil
OTHER INGREDIENTS
- 360 g / 13 oz tortiglioni, rigátoni or penne (GF if needed)
- 100 g / 3.5 oz green peás (fresh or frozen)
- 2 courgettes / báby zucchini, sliced thinly
- 200 g / 7 oz áspárágus, chopped into smáll pieces
- 1 tbsp / 15 ml oil (optionál, if stir-frying vegetábles)
- hemp seeds (optionál)
- nutritionál yeást (optionál)
- á pinch of chilli flákes (optionál)
INSTRUCTIONS
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