Vegan Pasta Primavera In Pesto Sauce
- 1- lb whole wheat organic pasta
- 1- large head broccoli florets or bunch of asparagus spears
- 1- purple onion (diced)
- 1- 16 oz can organic black olives (pitted and sliced)
- 2- red bell peppers (flame grilled)
- 2- large tomatoes (diced)
- 1/2- cup organic vegetable stock made with sea salt (no preservatives or sweeteners)
- olive oil
- Pesto:
- 1- cup raw walnuts or pine nuts
- 1- large bunch of fresh basil leaves (put stems in trash for deodorizer)
- 3/4 to 1- cup 100% extra virgin olive oil (COOC/California certified)
- 7- gloves garlic
- sea salt and pepper
- Grill peppers till blackened, peel skin, remove stem and seeds and dice.
- Place pesto ingredients in blender, puree till smooth. Reserve half the pesto for another time. Boil pasta for about 6 minutes and drain. In a large soup pot saute onion and broccoli in olive oil till soft, add pesto, pasta and remaining ingredients, cover and simmer 15 minutes.
whole wheat organic pasta, broccoli, purple onion, black olives, red bell peppers, tomatoes, vegetable stock, olive oil, walnuts, basil, olive oil, garlic, salt
Taken from www.epicurious.com/recipes/member/views/vegan-pasta-primavera-in-pesto-sauce-52364221 (may not work)