Hey there loves! Forgive my time off - my life has been a never ending emotional rollercoaster; as such, my life has also been filled with pasta. Lots and lots of pasta.
Judge me. I beg you. I neeeeeed the judgement right now and my lovehandles do too.
Despite it all a pasta feast was on the list of my last big carbohydrate buckets list necessities. Currently, I'm staring at a cup of black coffee wondering if Keto was the way to go...I'll get back with you on that in a month or so.
This Pesto Pasta was a key player in the pasta feast, and, outside of the carbs it's really not too terrible for you health wise. It's super fresh and flavorful. Also - it's easy AF.
Keep on reading keeping on for the printed recipe.
What you need:
1 Cup Flat Leaf Parsley 1/2 Cup Fresh Basil Leaves 1/2 Cup Extra Virgin Olive Oil 1/4 Cup - 1/2 Cup Grated or Shredded Vegan Parmesan Cheese 1/8 Cup Pine Nuts 2-3 Garlic Cloves, Chopped Salt & Pepper to taste
Add half of every ingredient into a blender or food processor. Blend and scrape everything down. Add the rest of the ingredients and blend some more. Top over cooked pasta and toss, garnishing with more nuts, parsley, and vegan cheese.