Fusilli con Pesto di Noci e Alga

Fusilli con Pesto di Noci e Alga is a delightful vegan dish that combines the nutty richness of walnut pesto with the umami flavor of seaweed, perfectly coating spiraled pasta. This delicious and healthy dish is not only satisfying but also brings a taste of the sea to your table.

Ingredients

• Fusilli pasta - 200 grams
• Walnuts - 50 grams
• Fresh basil leaves - 30 grams
• Nutritional yeast - 2 tablespoons
• Garlic - 1 clove
• Olive oil - 60 ml
• Seaweed (dried or fresh, like nori or wakame) - 10 grams
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the fusilli pasta in a large pot of salted boiling water according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, prepare the pesto by placing the walnuts, basil leaves, nutritional yeast, garlic, olive oil, lemon juice, salt, and black pepper into a food processor.
3. Blend the ingredients until smooth, adding a little water if necessary to achieve your desired consistency.
4. If using dried seaweed, soak it in warm water for about 5 minutes until rehydrated and then chop it into small pieces. If using fresh seaweed, rinse and chop it as well.
5. Once the pasta is cooked, drain it and return it to the pot over low heat.
6. Add the walnut pesto and chopped seaweed to the pasta, tossing everything together until well combined and heated through.
7. Serve immediately, garnished with additional walnuts or basil if desired.

Nutrition

• Calories: 540
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from walnuts, which support heart health.
• High in fiber from the pasta and seaweed, aiding digestion.

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