Details
15 min
vegan
Method
Cook the pasta in salted water according to the package instructions. Mix the parsley, the basil, the peeled clove of garlic, hemp seeds, oil, lemon juice and yeast flakes in a small blender. Season with salt and pepper.
Serve the pasta with pesto and a lemon wedge. Good Appetite!
Ingredients
- 500 g Rapunzel Emmer spaghetti
- 1 bunch of parsley
- ½ pot of basil
- 1 clove of garlic
- 2 tbsp Rapunzel hemp seeds peeled
- 80 g Rapunzel sunflower oil mild
- 1 tbsp lemon juice
- 1 tbsp Rapunzel yeast flakes
- Rapunzel sea salt
- pepper
- Lemon to serve
