Tuesday, May 10, 2011

Summer Pesto & Olive Pasta

With the Royal Wedding behind us and the summer before us, here's an easy summer pasta to cook up in a jiffy:) The recipe allows for extra pesto that you can store for more tasty combinations as the weather warms.
Have a healthy week!

4 sticks of celery sliced small
1 cup of edamame
1/4 cup of black pitted olives chopped
Packet of wholewheat pasta (spirals)

To make pesto
2 cloves garlic
1 cup flax seed oil
1/4 cup walnuts
1/4 cup pecans
1/2 cup basil
sprinkle of chili flakes
pepper & kelp salt to season

Serves 4 generous portions

1. Cook pasta as directed on packet
2. Steam edamame & celery for approx 5 minutes
3. Put pesto ingredients in blender and mix well
4. Put pasta, steamed veg & 2 tbsp pesto* in large bowl and mix well

*save remaining pesto in closed container in fridge for a week + or freeze in ice cube tray

Serve immediately or serve cold. Bon Ap!

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