Pronto Pesto Pasta

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Pronto Pesto Pasta

 

 

1/4 cup pine nuts

5OO g (17 1/2 oz) dried GF penne pasta

6 teaspoons olive oil

1 garlic clove, crushed

1/2 cup chopped fresh basil leaves

1/4 cup vegan parmesan cheese

 

 

1. Preheat oven to 180 C (350 F). Spread pine nuts over a baking tray.

Bake for 3 to 4 minutes, or until golden.

 

2. Meanwhile, cook pasta in a saucepan of boiling, salted water

following packet directions, until tender. Drain. Return to pan.

 

3. Add oil, garlic, basil and salt. Toss to coat.

 

4. Divide pasta between bowls. Sprinkle with pine nuts and vegan

parmesan. Season with pepper. Serve.

 

 

Serves 4.