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Gluten free pasta with cashew spinach pesto

8/5/2014

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Ingredients:
  • 200g dry, gluten free pasta (around abouts)
  • 1 tsp salt
  • Any other raw veggies you would like to add. I diced up 1 red capsicum, 1 carrot and another 2 big handfuls of spinach. 

Pesto Sauce:
  • 1/2 cup cashews
  • 2 garlic cloves, whole
  • 1 Tbsp. fresh basil paste or small handful of fresh basil 
  • 2 big handfuls spinach leaves, rinsed
  • 1 Tbsp. lemon juice
  • 1 Tbsp. walnut oil (or peanut oil or sesame seed oil)
  • 1 Tbsp. Olive oil
  • 1 Tbsp. apple cider vinegar
  • 1/3 cup water


Directions:
  • Cook pasta, with the salt, as per directions on the packet. Strain almost all of the water then return to the pot and place a lid on to keep it warm.
  • Put all of the pesto ingredients into a blender and blend until a nice smooth consistency. 
  • Transfer the pasta to a big bowl. Add to the pesto and combine.
  • Dice up any other raw vegetables you might like to add and place them in bowl. Mix gently.
  • Serve warm.
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