Springtime Pasta (Pesto, Pine Nuts, Fresh Basil)

Inspired by:  The smell of fresh basil!

Springtime Pasta: Makes about 3 large or 4 medium sized portions (T=Tablespoon, t=teaspoon)

• 400g (about 1lb) of fresh pasta of your choice (here I used paccheri)
• 1 large shallot,  finely diced
• 1T of olive oil
• 1/4 cup (60ml) of vegan (without cheese) pesto (I use Le Grand)
• 1 cup of water
• 1 cube of vegetable or mushroom stock
• 1T of hemp hearts (adds a rich nutty flavour)
• 1/4 cup (4T) of nutritional yeast (for a cheesy flavour)
• 1/4 (4T)  cup of pine nuts, toasted (for garnish)
• fresh basil leaves (for garnish)
• cherry tomatoes and olives (for garnish)
• salt and freshly ground pepper

How to make it:

In a large, high rimmed pan, heat the olive oil (1T) on medium high and add the finely chopped shallot (1 large) to sauté and soften.  Stir and cook for 2 minutes reducing heat if the shallot begins to colour.  

Add the pesto (1/4 cup - 60 ml) and stir to heat.

Now you can add the water (1 cup - 250ml) and the cube of vegetable or mushroom stock.  Whisk until the stock is completely dissolved in the liquid.  Set the sauce aside while you cook the pasta in a very large pot of salted water.  Note that fresh pasta cooks very quickly and requires tasting after a few minutes to see if it is at the right texture.

When the pasta is almost cooked - 3/4 of the way to fully cooked (you will know by tasting it), put the sauce back on medium high heat.  Transfer the pasta with a slotted ladle or spoon directly into the sauce pan and allow it to finish cooking in the sauce.  This is what makes great pasta as it will absorb the flavours of the sauce.  After a few minutes of stirring the pasta, coating it well with the sauce, you will notice that the liquid is almost fully absorbed.  You can now add the hemp hearts (1T) and the nutritional yeast (1/4 cup - 4T) and stir to combine into the pasta.  Taste and season if required.

Available at most health food stores

When you are ready to plate, spoon the pasta onto plates or deep dish bowls, sprinkle with toasted pine nuts (see below), fresh chopped basil, freshly ground pepper and a few drops of olive oil.  Top with a few sliced cherry tomatoes for colour and some olives for added texture.

Toast in a small pan over medium heat for a few minutes, stirring often, until they begin to colour.
You can do this with alternate nuts like chopped pecans or walnuts if you don't have/like pine nuts.  

Serve this dish with some fresh baguette and a plate of olive oil with balsamic vinegar and dried italian herbs, salt and pepper for dipping.

Note:  You can sprinkle some additional nutritional yeast when serving for a cheesier taste or some freshly grated parmesan for the non-vegans.  Enjoy!