FUSILLI W/ PESTO AND SUNDRIED TOMATO

BY Ceres Organics

vegan   

Ready in 30 minutes | Serves 4


Ingredients

1 box Chickpea Fusilli

2 cups fresh basil

1 cup frozen peas, blanched

2 cloves garlic

¼ cup Organic Cashews, RAW Whole

1 organic lemon, juiced

¼ cup Organic Savoury Yeast Flakes

½ teaspoon Natural Herb Salt

½ cup Organic Olive Oil, Extra Virgin Cold-Pressed

2 cloves garlic, chopped

¼ cup Organic Sundried Tomatoes (chopped)

1 cup arugula or spinach

Method

Cook the pasta according to the packet directions. Drain and set aside.

Combine the basil, peas, garlic, cashews, lemon juice, yeast flakes, herb salt and olive oil in a n a food processor or high speed blender, and pulse until smooth.

Heat olive oil in a pan over medium heat. Add the garlic and sundried tomatoes, and sauté for a few minutes. Turn off the heat, add your pasta to the pan and toss to coat. Transfer pasta to a bowl, add pesto and greens. Toss to combine and serve!