Vegan Pesto Pasta with Basil and Arugula
Ingredients
- 2 cups basil
- 2 cups arugula
- Juice of half a lemon
- 1/3 cup olive oil
- 1/2 cup water
- 2 small cloves garlic
- 1 tsp pepper
- 2 tsp salt
- 1.5 cups ground almond
- 1/3 cup pasta water
- Spaghetti for 4 people
- Pine nuts
- Lemon zest
Preparation
Put all the sauce ingredients into a blender or liquidizer and blend them together into a thick pesto
Pour the pesto into the pasta pot with piping hot, freshly drained pasta, add the hot pasta water and fold the sauce into the pasta
Serve the pasta up into bowls and garnish with lemon zest and toasted pine nuts
