DIRECTIONS

  1. Cook pasta according to package.
  2. Add parsley, basil, greens, walnuts, 1 tsp garlic, nutritional yeast, avocado, pasta water, 1/2 tsp salt and lemon juice to a blender. Process until smooth.
  3. Cook broccoli and cherry tomatoes over medium heat with a splash of water or oil, 1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp pepper until tender.
  4. Once pasta is done, drain and swirl pesto mix throughout the noodles and stir in broccoli, tomatoes and 1/4 cup grated Vegan for Pasta & Salad cheese.

cook it with

INGREDIENTS

  • 8 oz Uncooked Pasta
  • 1/2 Cup Parsley (loosely packed)
  • 1 oz. Fresh Basil
  • 1 Cup Greens (I used a spinach/arugula mix)
  • 1/4 Cup Walnuts
  • 5 Tsp Garlic Powder
  • 2 Tbsp Nutritional Yeast
  • 1 Avocado
  • 5 Tbsp Pasta Water
  • 3/4 Tsp Salt
  • 1/4 Tsp Pepper
  • Juice from 1 Lemon
  • 10 oz Broccoli
  • 1/4 cup grated Vegan for Pasta & Salad.

SERVICE SUGGESTION