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Showing posts from May 8, 2011

Summer Pesto & Olive Pasta

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With the Royal Wedding behind us and the summer before us, here's an easy summer pasta to cook up in a jiffy:) The recipe allows for extra pesto that you can store for more tasty combinations as the weather warms.Have a healthy week!

INGREDIENTS 4 sticks of celery sliced small 1 cup of edamame 1/4 cup of black pitted olives chopped Packet of wholewheat pasta (spirals)
To make pesto 2 cloves garlic 1 cup flax seed oil 1/4 cup walnuts 1/4 cup pecans 1/2 cup basil sprinkle of chili flakes pepper & kelp salt to season
Serves 4 generous portions
DIRECTIONS 1. Cook pasta as directed on packet 2. Steam edamame & celery for approx 5 minutes 3. Put pesto ingredients in blender and mix well 4. Put pasta, steamed veg & 2 tbsp pesto* in large bowl and mix well
*save remaining pesto in closed container in fridge for a week + or freeze in ice cube tray
Serve immediately or serve cold. Bon Ap!
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BRITS IN LA NEWSLETTER MAY 8TH

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