
Pesto Pasta
Ingredients
- 1.5 cup packed basil leaves
- 1/2 cup Mozzarella or parmesan
- 1/3 cup pistachios
- 1/3 cup olive oil
- salt & pepper to taste
- 1/2 cup full-fat coconut milk
- 1 tsp red pepper flakes
Instructions
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Add basil leaves, mossarella (or parmesan), pistachios, olive oil, and salt + pepper to food processor – pulse for 30 seconds.
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Pour into small pot over strovetop (medium-heat) add in the coconut milk and red pepper flakes. Stir and let sit until hot.
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Cook pasta according to the back of the box, rinse, and then poor into pot with pesto sauce. Toss until full combined.
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Eat as is or on top of a bed of arugula or spinach! Enjoy!