Rotini With Sundried Tomato Pesto

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 1 lb - whole-wheat rotini pasta
  • 2 - ripe avocados (diced)
  • 1 cup - artichoke hearts (steamed until tender)
  • For pesto sauce:
  • 1 cup - sun-dried tomatoes (with about 2 tbsp or more of the oil they were packed in)
  • 1 - habanera pepper (deseeded)
  • 3 - garlic cloves (chopped)
  • 1/4 cup - pine nuts (lightly toasted)
  • 1 tbsp - fresh rosemary leaves (minced)
  • 1 - lime (juice)
  • Salt to taste

How to Make Rotini With Sundried Tomato Pesto

  • Place all the ingredients for the pesto sauce in a food processor and grind them to a paste. Add some oil if it's too dry.
  • Cook the rotini according to the package instructions until al dente.
  • Toss the cooked rotini with the pesto sauce and the vegetables.
  • Recipe courtesy: Holy Cow Vegan