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Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus
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Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus
Course Main Course
Cuisine American
Keyword asparagus, pasta, pesto
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 56 minutes
Servings 4 -6 servings
Calories 334kcal
Author Alkaline Recipes

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: 1g | Calories: 334kcal