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Pasta with Peppers and Pine Nuts
Ingredients
200
g
cherry tomatoes
1
pc
pepper
1
Handful
pine nuts
1
pc
jar of Rettergut organic pesto paprika & cashew
100
g
hard cheese vegan alternative
150
g
Rettergut fusilli corn & lentil
Preparation
1. Wash and halve the cherry tomatoes and cut the peppers into strips. Toast the pine nuts and set aside.
2. Boil the fusilli in a large saucepan with plenty of salted water according to the instructions on the packet and drain. Mix the pasta with the pesto in the pan.
3. Finally, divide the pasta between 2 plates and garnish with peppers, tomatoes, toasted pine nuts and the hard cheese alternative.
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