250 grams Bontasana White Corn and Spirulina Pipe Rigate
30 grams natural peeled pistachios
10 grams pine nuts
15–20 fresh basil leaves
4–5 tbs extra virgin olive oil
1 peeled garlic clove
2 tbs nutritional yeast in flakes
Salt to taste
Cook the White Corn and Spirulina Pipe Rigate in plenty of boiling water.
Meanwhile, prepare the pesto: blend the pistachios, fresh basil, pine nuts, salt, oil, garlic, and nutritional yeast. Add one or two tablespoons of very cold water to emulsify.
You can also use two tablespoons of completely cool cooking water. Drain the White Corn and Spirulina Pipe Rigate and place them on a bed of pistachio pesto. Garnish with the chopped pistachios and basil leaves and serve.
Recipe by Sarahjoyce Jona, Content Creator