Pasta con Pesto de Albahaca

Pasta con Pesto de Albahaca is a vibrant and flavorful vegan dish that combines fresh basil pesto with pasta for a delightful lunch. This dish is not only easy to prepare but also packed with nutrients and bursting with the essence of Mediterranean flavors.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Fresh basil leaves - 50 grams
• Garlic - 2 cloves
• Pine nuts - 30 grams
• Nutritional yeast - 2 tablespoons
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (for garnish)
• Arugula - a handful (for garnish)

Steps

1. Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, usually about 10-12 minutes.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts, nutritional yeast, and a pinch of salt.
3. Pulse the mixture until finely chopped. Then, while the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
4. Add the lemon juice and season with black pepper to taste. Blend again briefly to combine.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water and then drain the pasta.
6. In the same pot, return the drained pasta and add the pesto. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
7. Serve the pasta warm, garnished with halved cherry tomatoes and a handful of arugula.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from basil and cherry tomatoes.
• Provides a good source of healthy fats from olive oil and pine nuts.

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