"Vegan Pesto Cavatelli Yield: 2 to 4 servings INGREDIENTS 2 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 1 cup halved cherry tomatoes Pinch of sea salt, plus 2 tablespoons for the pasta water Pinch of ground black pepper 2 cups basil pesto; see cook's notes 1 pound cavatelli Garnish: Macadamia Parmigiano 1 cup raw, unsalted macadamia nuts, 1 cup nutritional yeast, 1 teaspoon sea salt Cook's notes:"
"To prepare the basil pesto, place 4 cups packed basil leaves, 1 cup extra virgin olive oil, 1/2 cup sliced or slivered almonds, 1 tablespoon minced garlic, 1 tablespoon nutritional yeast, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon ground black pepper and 1/4 teaspoon dried red pepper flakes in a high-speed blender and blend until well combined. Store leftovers in an airtight jar in the refrigerator."
Vegan Pesto Cavatelli is a plant-based pasta recipe yielding 2 to 4 servings. The dish pairs sautéed cherry tomatoes and garlic with cavatelli tossed in a vibrant basil pesto. The pesto blends basil, olive oil, almonds, garlic, nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes in a high-speed blender. The pasta is cooked in salted boiling water and combined with two cups of the prepared pesto. A crunchy macadamia 'Parmigiano' garnish combines raw macadamia nuts, nutritional yeast, and sea salt. Leftover pesto stores in an airtight jar in the refrigerator.
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