Tagliatelle with almond pesto
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For 4 people: 500 g of noodles vegan-100 gr of peeled almonds-2 cloves garlic-lemon zest of .5-50 grams of rucola-2 tablespoons of yeast flakes-extra virgin olive oil-salt-pepper
Using a food processor, chop together the almonds, garlic, grated
lemon, Arugula, salt, pepper and extra virgin olive oil
creamy sauce and olive oil until smooth. Add last but without mixing, yeast flakes.
Meanwhile, blanch in salted water, drain noodles al dente and drizzle with almond pesto.
Stir everything together and if If necessary, add a little cooking water and continue stirring.
Serve hot immediately.