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Pesto Fusilli

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Recipe by Joey’s Plate

This creamy vegan, gluten-free, GoGo Quinoa pesto fusilli is a twist on the classic pesto. Its avocado, fresh herb and cashew base make an extra rich pesto sauce that’s irresistible!

 

For 2 to 4 servings

Ingredients

  • 4 cups Super Grains Fusilli
  • ¼ cup fresh parsley
  • ½ cup fresh basil
  • 1 cup cashew milk
  • ½ cup soaked raw cashews (soaked 2 hours or more)
  • ½ cup avocado purée
  • 1 tsp salt
  • 2 garlic cloves
  • 1 tbsp olive oil
  • Juice of 1/2 lemon
  • 1/4 tsp coriander powder
  • Gusta cheese
  • Hemp seeds (optional)
  • Cherry tomatoes (optional)
  • Pistachios, chopped (optional)

Instructions

  1. Cook pasta following instructions on the package.
  2. Rinse and drain pasta. Set aside.
  3. Place all ingredients except fusilli and avocado purée in a blender and blend until smooth.
  4. Add the avocado purée and blend until smooth.
  5. Combine the avocado pesto sauce and pasta.
  6. Serve with grated Gusta cheese, basil, parsley, hemp seeds, cherry tomatoes and chopped pistachios.
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