This vegan Farfalle Pasta with Pecan and Basil Sauce has all the flavours you could want, with Lupi Extra Virgin Olive Oil blending them all together.
PRE TIME : 15 minutes
SERVINGS 3-4 people
RECIPE INSTRUCTIONS
Bring to boil enough water to cook the pasta. Add a large handful of salt and an extra drizzle of Lupi Extra Virgin Olive Oil into the water. Cook the pasta as per the instructions.
While the pasta is cooking, in a food processor or blender, put the garlic, spinach, basil, and pecan nuts and blend until the nuts are just starting to crush. While the blades are still going, pour in the oil and water and continue to blend until a creamy sauce forms. Taste and add salt and pepper as required.
Add the sauce and tomatoes to the drained pasta and stir to combine. Serve!
Ingredients
Directions
Bring to boil enough water to cook the pasta. Add a large handful of salt and an extra drizzle of Lupi Extra Virgin Olive Oil into the water. Cook the pasta as per the instructions.
While the pasta is cooking, in a food processor or blender, put the garlic, spinach, basil, and pecan nuts and blend until the nuts are just starting to crush. While the blades are still going, pour in the oil and water and continue to blend until a creamy sauce forms. Taste and add salt and pepper as required.
Add the sauce and tomatoes to the drained pasta and stir to combine. Serve!
