- 16 ounces rigatoni pasta
- 2/3 cup fresh basil chopped
- 1/2 cup Italian flat-leaf parsley chopped
- 1/2 cup vegan Parmesan cheese shredded
- 2 cloves garlic finely minced.
- 1 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 2/3 cup olive oil
Cook pasta according to package directions. Drain and set aside.
Into a high-speed blender or food processor, add the basil, parsley, Parmesan
cheese, garlic, sea salt, and nutmeg.
Pulse while gradually adding in the olive oil in a steady stream. Continue pulsing until well combined and pesto has reached your desired consistency.
Return pasta to the cooking pot. Add the pesto then gently toss to coat.
Adjust seasoning to taste.
Serve warm.
Calories: 794kcal | Carbohydrates: 86g | Protein: 20g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 9mg | Sodium: 794mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 2mg