Sunblushed Tomato & Walnut Pesto Rigatoni (by Theo Michaels)
Our recipe for a vegan pesto made with sunblushed tomato, walnuts and our broccoli SuperSoup. Low in sugar, high in protein and packed with health benefits!
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Cooking tools:
- Food processor
- Mason jar
- Saucepan
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
- Refrigerator
Ingredients
- 1 x40g sachet BrocStar SuperSoup
- 35g wholemeal rigatoni pasta
- 100g courgette, halved lengthways and sliced
- 90g sunblushed tomatoes in olive oil
- 30g walnuts
- 2 cloves garlic, medium size
- Few sprigs fresh coriander + extra for garnish
- 20g vegan parmesan cheese + extra for garnish
- Drizzle olive oil for garnish (optional)
- ½ tsp sea salt
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