Vegan Pick of the Week:

Pistachio Pesto Pasta
by: Christin McKamey 

Nutritional Info:
Calories: 345 | Carbs: 38g | Fat: 18g
Protein: 9g | Sodium: 16mg | Sugar: 2g  



Ingredients:

4 cups pasta

2 cups fresh baby spinach, packed

1/2 cup shelled pistachios, roasted and unsalted

2 cups fresh basil leaves, packed

2 garlic cloves, minced

1/4 cup extra virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh lime juice

1/2 teaspoon ground sea salt

1/4 teaspoon freshly ground black pepper

Cooking Steps:

1. Boil pasta according to package directions, drain, and set aside.

2. In a food processor or high-powered blender, add the remaining ingredients. Blend until chopped and thoroughly combined. Mix the pesto with the hot pasta and stir to combine.

Find more on:
http://www.onegreenplanet.org/vegan-food/start-the-new-year-with-healthy-vegan-recipes/