This past year, almost to the day, has been crazy! 🌿 We are excited to get back into the kitchen making new items and connecting with other amazing local plant based businesses to make this is service the #1 option when it comes to how to live responsibly! 🌎 Hope you guys enjoy the ride! 😉
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      DELIVERED FEB 07 -11

      Hemp Pesto

      STEP 1

      Bring a large pot of salted water up to a boil.


      Before you put in your pasta quickly add in your whole rapini to the boiling water and blanch (soak) it in the pot for ~ 3 minutes. This steps just helps with the flavour of the rapini. Remove and set aside on a towel to be cut and added in later.


      Once your water is back up to boiling add in your pasta and let cook for ~ 10 minutes. When you try it there should be no/ very slight crunch Just before your pasta finishes quickly add in your peas too cook for just 2 minutes so they really plump up. Strain and set aside.



      ***Before straining set aside 1/4 cup of pasta water*** 

      STEP 2

      Remove your veggies and cut as shown below.

      STEP 3

      Bring a large sauce pan + a pinch of oil up to medium high heat. Once hot add in your shallot and let cook for ~ 5 minutes. Next add in your cut blanched rapini & cook for another 5 minutes. The next step is to add in your pesto + your 1/4 cup of pasta water (if you forgot just 1 tbsp of regular water works) mix in quickly, let cook for 1 minutes, then add in your peas + pasta and keep cooking until all the sauce has began to stick to the noodles ~ 3 minutes.

      STEP 4


      Build your pasta. Your pasta mix on the bottom the topped with your crumbled tofu feta & a hefty drizzle of olive oil & a pinch of salt & pepper. ENJOY!!