This pasta dish is deliciously nutritious with anti-inflammatory and anti-bacterical properties in the basil pesto, adding a variety vegetables that adds to the richness and unique flavor of this dish!
Ingredients:
6-8 Cups of Organic Basil
2 Cloves of Garlic
2 Tablespoons of Organic Extra Virgin Olive Oil
Juice of 2 Lemons
1/2 Cup Toasted Pine Nuts
1/4 Avocado
2/3 cup Nutritional Yeast
1 Package of Organic Spinach
2 Organic Roma Tomatoes
10 Pitted Kalamata Olives
Sea Salt
Pepper
1 package of Pasta of your choice (I use a Brown Rice Penne or Fusilli)
Directions:
Bring a pot of water to a boil, add sea salt and pasta and cook according to package.
In a food processor, combine garlic and basil and mix. Then add pine nuts (set aside a 2 Tablespoons), olive oil, lemon, nutritional yeast, avocado and sea salt and pepper to taste, combine all until smooth. Set aside pesto.
In a shallow pan add a few tablespoons of water, bag of spinach, sea salt to taste and 1/3 nutritional yeast. Cook on a low-medium heat, adding water if need to saute the spinach.
Add pasta, pesto and spinach into a large bowl and mix. Dice the tomatoes and chop of the olives and add to bowl along with extra pine nuts. Serves 3-4.
Bon Appetite!
