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Spinach and Artichoke Pesto Pasta

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Spinach and Artichoke Pesto Pasta

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Ashhad from Karachi
Ingredients
  1. •1_____ large jar of artichoke hearts
  2. •250g_____ spinach
  3. •1 cup_____ fresh basil
  4. •1/4 cup_____ hemp hearts
  5. •1/2 cup_____ nutritional yeast
  6. •1/4 cup_____ pine nuts
  7. •1/2_____ red onion
  8. •tsp_____ black pepper
  9. •tbsp_____ lemon juice
  10. •tbsp_____ garlic salt
  11. •tbsp _____apple cider vinegar
  12. •Handful_____ fresh rocket
  13. •500g_____ linguine
Method
  • Roughly chop onion and basil, then add to the processor.
  • Add your jar of artichoke hearts along with a little of their oily liquid.
  • Proceed to add the lemon juice and apple cider vinegar which gives the sauce a great tangy flavor.
  • Sprinkle in your hemp hearts, black pepper, garlic, nutritional yeast and pine nuts then pulse.
  • Once a little more smooth, add your spinach and continue to pulse; adding water where needed for desired consistency.
  • Boil your pasta for 10-12 minutes until al dente, then drain excess water.
  • Stir in your sauce on medium heat, adding in whole pine nuts and fresh rocket leaves.
  • Serve and enjoy.
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