Vegan Pesto Pasta With Tomatoes and Olives

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!