Some vegan goodness for ya.
25 mins | serves 2 | easy as pasta
200g vermicelli pasta – aka angel hair
135g black olives, torn and stones removed
1/2 red pepper, diced
2 tbsp oil for cooking
dried red basil, fresh basil, pumpkin and sesame seeds to garnish
pumpkin seed pesto:
40g pumpkin seeds
30g pine nuts, plus more toasted for garnish
50g basil leaves
200ml e-v olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 lime, juice
Get all the pesto ingredients in yer whizzer and whizz them up until its pesto like – mostly smooth but still a bit chunky. Set aside for a mo.
Get a large pan of salted water on to boil and when it does throw in the pasta and cook for 6-8 mins for an al dente bite.
Drain the pasta, retaining a splash or two of the cooking water in the pan, return the pasta to the pan and stir the olives and red pepper through the pasta, season. Add the pesto and stir it through leaving a few little lumps of loveliness.
Garnish with toasted pine nuts, more fresh basil, dried red basil, a final flourish of olives, and pumpkin and sesame seeds.
Seen in Vegan Life magazine July/Aug 16, from Eaternity by Jason Wrobel, and adapted a little by us here.