Share this easy and tasty pasta dish recipe with your friends and/or family. This recipe uses a batch of our homemade pesto sauce.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 243 | 0mg | 1g | 37g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.41 | Water saved (gallons) [animal consumption only] |
 |
1.6 | Manure (pounds) not deposited into the environment |
 |
1.9 | Grains / feed (pounds) not consumed by animals |
 |
4.0 | Methane (gallons) not created by animals |
 |
49.3 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
Ingredients
- 8 oz pasta (boiled and drained)
- 2 Roma tomatoes (sliced and quartered)
- 1/4 C pine nuts
- 1/4 C basil leaves (fresh) (chopped)
- 2 oz black olives (sliced)
- 1/4 C Parmesan cheese (non-dairy grated)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the pesto sauce.
- Prepare the pasta according to the package directions.
- Add the pesto sauce to the hot pasta; garnish with the tomatoes, pine nuts, basil, olives, and cheese.
Recipe Notes
Cover and refrigerate for up to one week.
© Mainly Vegan LLC