Pesto Pasta

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Pesto Pasta

 

 

500 g (17 1/2 oz) GF pasta

1/4 cup nutritional (savoury) yeast flakes

one 300 g (10 1/2 oz) jar sliced kalamata olives, drained

 

Pesto:

 

180 g (6 1/3 oz) sun-dried tomatoes

1 large garlic clove, roughly Chopped

1 tsp balsamic vinegar

4 tsp dried basil

1 sugar

150 ml (5 fl oz) extra virgin olive oil

100 g (3 1/2 oz) shelled almonds, roasted and chopped

1 tsp salt

 

 

1. Cook pasta according to packet directions.

 

2. Meanwhile, place pesto ingredients in a food processor and process

to a paste.

 

3. Drain pasta and mix in pesto, olives and yeast flakes. Serve.

 

 

 

NOTE: You can cut down on the oil in the pesto by simply replacing

some of it with a little water.

 

 

 

Serves 5.