Baked Farfalle Pasta with Vegan Winter Pesto | Easy Recipe
Enjoy a delicious dish of baked farfalle pasta topped with vegan winter pesto made from radicchio, beetroot, and almonds. Ready in just 25 minutes.
Ingredients
- 100 g Verona radicchio
- 50 g precooked beetroot
- 6 or 7 basil leaves
- 80 g of extra virgin olive oil
- 60 g shelled almonds with skin
- Salt and pepper to taste
- 400 g of farfalle (butterfly) pasta
- 100 g soy cream
- 30 g shelled almonds with skin
- 20 g extra virgin olive oil
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