“Gigli Pasta with Pistachio Pesto and roasted cherry tomatoes and garlic topped with @srimudolife plant-based mozzarella. This recipe will knock your socks off!” – Zuliya Khawaja

250 grams of cooked Gigli pasta
1 cup of cherry tomatoes
3 cloves of garlic, sliced
2 tbsp of extra virgin olive oil
1 tsp chili flakes
2 tsp of kosher salt
4 @srimudolife Cloud 9 cashew mozzarella pieces (use my code SRIMU10 for a discount)
Handful of basil and chopped pistachio for the garnish
(Pistachio Pesto recipe to follow)

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In a cast-iron pan, over a med high heat cook the cherry tomatoes with 2 tbsp of olive oil, fry the tomatoes until they are plump and caramelized on both sides, turning them occasionally, add the sliced garlic, chili flakes, salt. Turn the heat on low and set it aside. Make the pistachio pesto meanwhile.

Pistachio pesto 🍃

2 cups lightly-packed fresh basil leaves
1 cup lightly packed fresh Italian parsley
2 table spoons of nutritional yeast
1/3 cup shelled pistachios
3 cloves garlic
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup extra-virgin olive oil
Zest from 1 lemon
Juice from 1/2 lemon.

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In a food processor or blender, pulse the basil, parsley, nutritional yeast, pistachios, garlic, salt and pepper together until finely-chopped.
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined.  Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth. Add lemon zest and lemon juice and pulse few more times.

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Serve the pesto on a large plate with cooked pasta immediately. Slather 2 tablespoons of pesto on two plates, divide the cooked pasta between both plates. Place the roasted tomatoes and garlic on top of pasta, then add sliced plant-based mozzarella. You can refrigerate the pesto in a sealed container for up to 5 days. Enjoy!

This Recipe Belongs To Zuliya Khawaja

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