"Punzone is the celebrated vegan chef behind Pura Vita, the 100% plant-based Italian restaurant and wine bar in West Hollywood. Her new cookbook, "Vegana Italiana" (Rodale), is a lively celebration of old-world Italian flavors transformed to be entirely plant-based. Happily, even without the classic use of Parmigiano Reggiano, her Pesto Cavatelli was delicious. Every bite was enthusiastically consumed before she packed up her gear and headed home."
"In addition to fresh basil, olive oil, almonds and garlic, her pesto was spiked with nutritional yeast and lemon juice. A crunchy crumble garnish was made using nutritional yeast, raw macadamia nuts and salt. She advised readers that you don't have to stick with the cavatelli pasta for the dish. Simply substitute your favorite pasta and toss it with this delicious pesto."
"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 yields 2 to 4 servings and combines cavatelli pasta with a vibrant basil pesto and a macadamia 'Parmigiano' crumble. The pesto is prepared in a high-speed blender from packed basil, extra-virgin olive oil, sliced almonds, garlic, nutritional yeast, lemon juice, salt, ground black pepper and dried red pepper flakes. The garnish blends raw macadamia nuts, nutritional yeast and sea salt. The recipe calls for sautéing cherry tomatoes with garlic in olive oil, cooking pasta in generously salted boiling water, then tossing the drained pasta with pesto. Leftover pesto stores in an airtight jar in the refrigerator.
Read at The Mercury News
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