Fresh Tomato basil pesto Pasta

Ingredients

• Whole wheat pasta

  Dry

  4 oz or 113g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Spinach

  Raw

  1 cup or 30g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Macadamia nuts

  Nuts, raw

  ¼ cup, whole or halves or 34g

Directions

1. Fill a large pot with water and bring to a boil over high heat.
2. Coarsely chop the tomato & peel and mince garlic. Then mix tomato chunks, minced garlic, basil spice, and olive oil together in a bowl and set aside.
3. Once the water is boiling, stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
4. For pesto sauce add to blender 1 cup packed fresh basil, a handful of spinach, half a lemon juiced, 1/2 cup soft nuts, and 1/4 cup vegan parmesan (go veggie brand) or nutritional yeast (optional)
5. Mix pesto sauce with noodles and add in tomato mix.