Recipe
Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus
Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus
Ingredients
Pasta
- 8 ounces of brown rice gluten free pasta
- ½ cup sun dried tomatoes
- 1 cup cooked asparagus
- 1 tablespoon olive oil
Pesto
- 1 cup fresh basil
- 1 cup raw cashews
- 5 cloves garlic
- ½ teaspoon sea salt
- ¼ cup pine nuts
- ½ cup water
- ½ cup olive oil
Instructions
Basil Pesto
- Add all ingredients to high speed blender and blend until smooth.
Pasta
- Boil pasta in salted water and drain and return to pot
- Saute asparagus and sun dried tomatoes in olive oil
- Add asparagus and sun dried tomatoes to pasta and gently stir
- Add Basil Pesto and mix
- Top with basil and pine nuts
Nutrition
Serving: 1gCalories: 334kcal
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