Fusilli con Pesto di Alga

Fusilli con Pesto di Alga is a delightful vegan dish that combines the earthy flavors of seaweed with traditional Italian pesto, creating a unique seafood experience without using any fish. This dish is not only vibrant in flavor but also packed with nutrients, making it a perfect meal for seafood lovers and vegans alike.

Ingredients

• Fusilli pasta - 160 grams
• Nori sheets - 2 sheets, finely chopped
• Fresh basil leaves - 30 grams
• Pine nuts - 30 grams, toasted
• Nutritional yeast - 2 tablespoons
• Garlic - 1 clove
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved

Steps

1. Cook the fusilli pasta in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside.
2. In a food processor, combine the chopped nori sheets, fresh basil, toasted pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adding a bit of water if needed to achieve a creamy consistency.
3. In a large mixing bowl, combine the cooked fusilli pasta with the prepared pesto, tossing until the pasta is evenly coated.
4. Gently fold in the halved cherry tomatoes for added freshness and flavor.
5. Serve immediately, garnished with additional pine nuts and fresh basil if desired.

Nutrition

• Calories: 500
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from nori, promoting heart health.
• High in fiber and protein, aiding in digestion and muscle repair.

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