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- 2 cups baby spinach
- 1 cup basil
- 2 large garlic cloves
- 1/ 4 cup almond
- 2 tablespoons olive oil
- 1 pound vegan tagliatelle pasta
- 7 asparagus stalks
- 1 cup fresh peas
- 1/ 4 cup nutritional yeast
- 1/ 2 cup sundried tomatoes
- Vegan parmesan, for garnish (optional)
In a food processor blend basil, garlic, baby spinach, almonds, olive oil and a dash of water. Season with salt and pepper.
Meanwhile cook tagliatelle pasta according to package directions. Dice up asparagus into little pieces. Add to a frying pan with a little olive oil. Add fresh peas, nutritional yeast and prepared pesto. Add in cooked pasta, mix, and top with sun-dried tomatoes and vegan parmesan.