These GF rice, quinoa and amaranth pastas come with a wild garlic and nuts pesto. They are super easy and quick to prepare for a delicious quick meal everyone will love.
160g Brown rice, quinoa & amaranth pasta Clearspring
6 cherry tomatoes
a handful pine nuts
fresh basil leaves
Instructions
Cook the pasta according to the pack instructions: 7 minutes in boiling water, stirring occasionally. Once cooked, drain through a sieve, place the pasta in a bowl and add the olive oil to avoid the pasta to stick. Reserve while you prepare the pesto.
Add the cashew, pumpkin seeds and pine nuts in a food processor and pulse a couple of time to break the nuts. Don’t over blend as we want to keep texture and chunks for the pesto.
Add in the diced garlic clove, basil leaves, nutritional yeast, wild garlic, olive oil, lemon juice, pepper and salt and pulse again until the basil has melted and you reach a grainy paste. If too dry, add more olive oil. Taste and adjust the seasoning to your taste.
Add about a third of the pesto in the pasta and toss to roughly spread.
Serve the pasta in two plates. Add a spoon of pesto on top, halved cherry tomatoes, sprinkle some pine nuts and fresh basil leaves on top. Can be eaten either cold or hot.