Gena Hamshaw's Broccoli Tahini Pesto Pasta - Seed + Mill
We can't wait to start cooking from Gena Hamshaw's latest vegan cookbook, The Vegan Week, starting with this recipe for a creamy Tahini Broccoli Pesto Pasta. We
Ingredients
- 1 head broccoli
- 2½ tsp fine sea salt, plus more as needed
- 8oz/225g short or medium pasta shape of choice, such as orecchiette, radiatori, farfalle, or rotini
- 1 c/20g fresh basil leaves, tightly packed
- ¼ c/70g Seed + Mill Organic Tahini
- 2 Tbsp nutritional yeast
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp water
- 1 clove garlic, coarsely chopped
- Freshly ground black pepper
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