Why was this sooooo good ? Well, I must tell you that the combination of ingredients worked a magic of their own – although I love the credit when it’s due, I give credit to the ingredients themselves for behaving in such a wondrous fashion. Let me speak no more, and let the food speak to you.
TIP : You may wish to indulge in some chilled white wine with this. But there is no need for a salad with this dish – it warrants your undivided attention.
Makes 2-3 portions
INGREDIENTS FOR THE PESTO
- 2-3 cloves of garlic
- 2 cups of raw baby spinach (pack it in though)
- 1 cup of fresh basil leaves
- 1 cup of fresh rocket (rucola)
- ½ cup of hazelnuts (lightly toasted)
- ¼ cup of raw cashew nuts
- ¼ cup of extra virgin olive oil
- 1 tsp sea salt
- 1 tbsp vegan cheese of your choice
- 1 cup of vegan cream of your choice
- olive oil for drizzling
INGREDIENTS FOR THE SCORCHED VINE TOMATOES
- around a dozen or so vine tomatoes
- olive oil
- 1 tsp coriander seeds
- ½ tsp curry powder
- salt to taste
- ½ tsp ground black pepper
METHOD FOR THE PESTO
Place the nuts and garlic in a food processor, and process until small crumbs are formed. Next, add all your greens, and process until shredded into very small pieces.
Finally, add the remaining ingredients and process until smooth. Taste for salt, and then pour the mixture into a bowl.
Meantime, get your pasta on the boil, and prepare your tomatoes. Pour a little olive oil in a non-stick frying pan, and fry your tomatoes until they begin to brown. Sprinkle on all the ingredients, and allow the tomatoes to slightly scorch (no need to burn them). Your tomatoes are ready to serve.
Finally, heat up your pesto up in a large non-stick pan, throw in your cooked pasta, and stir well. Serve hot, gently drop the tomatoes on top of your pasta, and ENJOY !!
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