Vegan Salt –the blog











{April 6, 2010}   Pesto Pasta -Recipe

I have an awesome brother who is vegan, and he isn’t afraid to go all-out and make something incredible from time to time.  This Vegan Pesto Pasta Salad is adapted from an online recipe he found at SimplyRecipes.com.  It’s a bit decadent, and not what I would consider an “everyday” recipe, because of the effort and the fancy ingredients, but next time you have the slightest excuse, (landlord coming by to get the rent?) give it a try!  Mmmmmm, pesto…

Step One: make the pesto(I didn’t watch my brother make it, so this pesto photo was stolen from the same website as the recipe.  The pasta photo above is my brother’s vegan pasta, photo by me.)

  • 2 cups fresh basil leaves, packed
  • 1 full container of Vegan Topping, the purple shaker of vegan “parmesan cheese”
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts  (He used pine nuts.)
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Chop, mince, and blend these.  Presto, pesto! (Sorry about that.)

Step Two: make the pasta!

  • 4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
  • The pesto you just made
  • 2 Tbsp chopped green olives, or olive tapenade
  • 1 cup frozen peas, defrosted (or fresh if you can get them)
  • 12 ounces cherry tomatoes, halved
  • 1 Tbsp olive oil
  • Salt and pepper
Cook pasta in boiling water.  Remove from heat and strain when pasta is cooked, but still firm (al dente).  Put pasta in a big bowl. Mix in fresh basil pesto and green olives. Gently mix in cherry tomatoes, peas, and olive oil.  Salt and pepper to taste. Chill or serve at room temperature.

Serves 6-8.

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