Description
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.
Ingredients
Scale
Wild garlic pesto
- 1/4 cup cashew
- 1/4 cup pine nuts
- 1/4 cup pumpkin seeds
- 1 garlic clove
- 2 handful fresh basil
- 1/4 cup nutritional yeast
- 1 tsp dry or fresh wild garlic
- 1 tbsp olive oil
- 3 tsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt
Garnishes
- 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.
Notes
- I found the dry wild garlic and GF pastas on Kazidomi online store.