Serves: 4

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

3 cups dry pasta (i.e. bowtie, fusilli)
5 cups water
1 teaspoon salt
1/2 avocado
1/2 tablespoon vegenaise
1/2 medium garlic clove
5-6 large mint leaves
1/2 teaspoon salt
chili to taste (thai, serrano, or jalepeño)
1/4 teaspoon avocado oil
1/4 teaspoon salt
handful of cherry tomatoes, sliced in halves (optional)
handful pine nuts, pumpkin seeds, or almond slivers (optional)
sprinkle of pepper (optional)

Kitchen Tools:

Large pot
Spice grinder/chutney machine

Instructions:

To prepare pasta:

Bring a large pot of water to a boil.
Add 1 teaspoon salt once the water has begun boiling.
Pour pasta into boiling water and stir to prevent clumping.
Let cook for about 28-30 minutes on medium heat.
Begin testing for doneness prior to completed cook time, as tasting is the most reliable test.
Strain pasta water and add mint pesto. Stir and serve.

To prepare pesto (while pasta is cooking):

Tip: When you wash mint, gently wash to avoid bruising. This will give the dish a vibrant green color.

In a chutney machine, add (in this order) chili, garlic, mint leaves, 1/2 teaspoon salt, cubed avocado, and vegenaise. Blend, stirring occasionally, until the ingredients have mixed together to form a nice paste.
Add the pesto directly to the pasta once you have strained the water or you can allow the pasta to cool before adding the pesto. The pasta can be served hot or cold. Add the nut of your choice (pine nut, pumpkin seeds, or sliced almonds.) Omitting the nut out of the pesto paste and using them as a garnish gives the dish additional depth and texture.

To prepare tomatoes (while pasta is cooking):

In a small skillet, on medium heat, add oil and lightly sauté tomatoes. Add 1/4 teaspoon salt and cook until they are tender. Use fork to gently turn until they become charred on both sides. Take off the heat and top the pasta with the tomatoes after the pesto is stirred into the pasta.

Mint Pesto Pasta

Serves: 4

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

3 cups dry pasta (i.e. bowtie, fusilli)

5 cups water

1 teaspoon salt

1/2 avocado

1/2 tablespoon vegenaise

1/2 medium garlic clove

5-6 large mint leaves

1/2 teaspoon salt

chili to taste (thai, serrano, or jalepeño)

1/4 teaspoon avocado oil

1/4 teaspoon salt

handful of cherry tomatoes, sliced in halves (optional)

handful pine nuts, pumpkin seeds, or almond slivers (optional)

sprinkle of pepper (optional)

Kitchen Tools:

Large pot

Spice grinder/chutney machine

Instructions:

To prepare pasta:

Bring a large pot of water to a boil.

Add 1 teaspoon salt once the water has begun boiling.

Pour pasta into boiling water and stir to prevent clumping.

Let cook for about 28-30 minutes on medium heat.

Begin testing for doneness prior to completed cook time, as tasting is the most reliable test.

Strain pasta water and add mint pesto. Stir and serve.

To prepare pesto (while pasta is cooking):

Tip: When you wash mint, gently wash to avoid bruising. This will give the dish a vibrant green color.

In a chutney machine, add (in this order) chili, garlic, mint leaves, 1/2 teaspoon salt, cubed avocado, and vegenaise. Blend, stirring occasionally, until the ingredients have mixed together to form a nice paste.

To prepare tomatoes (while pasta is cooking):

In a small skillet, on medium heat, add oil and lightly sauté tomatoes. Add 1/4 teaspoon salt and cook until they are tender. Use fork to gently turn until they become charred on both sides. Take off the heat and top the pasta with the tomatoes after the pesto is stirred into the pasta.

Enjoy, eat well, and stay well!