fresh pesto pasta

2 servings — 20 minutes

The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, we added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, we added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be our favorite pasta cut (we're a sucker for shapes)

See how to roast your own pumpkin seeds.


basil400 g
garlic2 cloves
olive oil60 ml
nutritional yeast15 g


cavatappi150 g
zucchini1 large
small heirloom tomatoes6