Basil Hemp Pesto with Quinoa Fusilli and Vegetables
Ingredients
- quinoa fusilli pasta
Panfried vegetables
- 1/2 head broccoli
- 1/2 zucchini
- 1/2 Tbsp olive oil
- salt and pepper
Pesto
- 2 bunches fresh basil
- 1/2 cup extra virgin olive oil
- 1/2 cup grated vegan parmesan or 1/4 cup cashews and 1/4 cup nutritional yeast
- 1/3 cup hemp seeds
- 3 cloves garlic
- 1/4 tsp salt
- pepper to taste
Preparation
Cook quinoa fusilli pasta according to package instructions until al dente
Pesto
Pulse basil and hemp hearts in a food processor until chunky.
Add parmesan and garlic, and pulse 6-8 times, then turn on the food processor and pour in olive oil. Finally, transfer to a jar and stir in salt and pepper.
Vegetables
Heat the skillet, then add olive oil and heat for 30 seconds. Layer vegetables on the surface, and season. Cook for 5 minutes, then carefully flip, seasoning again. Cook a further 3 minutes. Immediately turn off heat, and stir through pasta.
Assembly
Toss the pasta and vegetable mixture with the pesto
