1 1/2 C chopped fresh basil
1/4 C olive oil
1 1/2 Tbsp pine nuts lightly roasted and chopped
25g Nutritional yeast
1 garlic clove
125g Gluten Free Spinach Fettuccine
1 Red Capsicum thinly Sliced
400g artichokes slices in half
Pulse blend the fresh basil, half of the olive and then pine nuts for 1 minutes, then add the second half of olive
oil to the mix if the mixture is too think add some water.
Stir fry lightly the squash, red capsicum and artichokes.
Combine the ready fettuccine with the pesto until it is well coated.
Then add the red capsicums, squash and artichokes.