Pasta with sage pesto
Pasta al pesto di salvia
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For 2 people
200 g of spaghetti (or other pasta of your choice)
Sage pesto
20 fresh sage leaves
1 clove of garlic
1 tablespoon blanched almonds (or unavailable)
1 tablespoon nutritional yeast flakes (optional)
extra virgin olive oil to taste.
salt
While cooking the pasta in boiling salted water, prepare the pesto chopping all the ingredients by hand or with a mixer: in the first case you will get a more rustic pesto while in the second case it is more like a cream.
If you opt for a more rustic pesto, we like it (the photo) before you make a mixture with sage, garlic and almonds (or pine nuts), decant into a small bowl and add the dry ingredients, then mix thoroughly.
When the pasta is cooked, drain it al dente and toss with pesto sauce obtained.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
