Pasta Pesto Niçois

Pasta Pesto Niçois is a vibrant and aromatic vegan dish that showcases the flavors of Provence with fresh basil, sun-dried tomatoes, and a hint of garlic. This delightful pasta is not only easy to prepare but also packs a nutritious punch, making it a perfect meal for any occasion.

Ingredients

• Pasta (spaghetti or linguine) - 160g
• Fresh basil leaves - 50g
• Sun-dried tomatoes (in oil) - 50g
• Garlic - 2 cloves
• Pine nuts - 30g
• Nutritional yeast - 2 tablespoons
• Olive oil - 4 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, prepare the pesto by combining the basil, sun-dried tomatoes, garlic, pine nuts, nutritional yeast, olive oil, lemon juice, salt, and black pepper in a food processor.
3. Blend the ingredients until smooth, scraping down the sides as needed. You can add a little more olive oil if the pesto is too thick.
4. Once the pasta is cooked, reserve about 1/4 cup of the pasta water, then drain the pasta and return it to the pot.
5. Add the pesto to the pasta and mix well, adding reserved pasta water a little at a time until you reach the desired consistency.
6. Serve immediately, garnished with extra pine nuts and fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from basil and sun-dried tomatoes.
• Provides healthy fats from olive oil and pine nuts.

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