- 400 g (gluten free) pasta - 50 g rocket - 75 g nuts and/or seeds - 200 g jarred artichoke For the pesto: - ½ packet De Hobbit hempfu (100 g) - 150 ml olive oil - 80 g fresh spinach - 1 clove of garlic - 1 tablespoon nutritional yeast - 30 g basil - juice of 1 lemon (± 2 tablespoons) - pepper and sea salt
Cook the pasta as directed on the packet. Pour out and rinse in cold water to prevent the pasta from sticking. Make the pesto by blending or hand blending the ingredients. Season to taste with lemon juice, salt and pepper. Roughly chop the nuts and/or fry the seeds in a non-stick pan, to give a roasted flavour. Dice the artichokes. Mix the pasta with the pesto and artichoke and serve with the rocket and chopped nuts or roasted seeds.