Pesto Pasta

Written by Rose Kwamboka Instagram: @read.eat.travel Blog: kreden.com Photographed by @KenyanLibrary and @Moharez_

PREP TIME: 20 Minutes

• Half a pack spaghetti

• 1/4 cup pumpkin seeds

• A handful of coriander

• 2 cloves garlic (minced)

• 2 tbs nutritional yeast

• 2 tsp of tahini

• Juice of ½ a lemon (about 2 tbs)

• A dash of water

• Salt and pepper to taste

1.Cook spaghetti or other pasta of choice according to package instructions. Drain, rinse and set aside.

2. Prepare the pesto by throwing all the other ingredients in a blender. Taste and adjust flavours as needed.

3. Add the pesto to the spaghetti and toss to combine.

4. Garnish as desired and serve immediately.

Add more nutritional yeast for cheesy flavour, more tahini for creaminess and lemon juice for acidity.

It is best when fresh, but keeps in refrigerator up to 3 days. Keeps well if pasta and pesto are refrigerated separately.