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Ingredients · Serves 4

• 250 grams (one box) of 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