Pasta pesto with crispy tomato seaweed topping

Ingredients:

For the pesto pasta:

• 200g pasta (spaghetti, linguine, or your choice)

• 1 cup fresh basil leaves

• ¼ cup grated Parmesan (or nutritional yeast for vegan)

• ¼ cup pine nuts (or walnuts)

• 1–2 cloves garlic

• ⅓ cup olive oil

• Salt and pepper, to taste

• Juice of ½ lemon

Vegetables:

• ½ cup cherry tomatoes, halved

• ½ zucchini, thinly sliced or spiralized (optional)

• 1 cup fresh arugula or spinach

Topping:

• Crispy Tomato Seaweed Topping – as much as you love!

Instructions:

1. Cook the pasta:
Boil pasta according to package instructions until al dente. Drain, reserving a small cup of pasta water.

2. Make the pesto:
Blend basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper in a food processor. Slowly add olive oil until smooth and creamy.

3. Combine pasta and pesto:
Toss the cooked pasta directly with the pesto. Add a splash of reserved pasta water if needed for a silky consistency.

4. Mix in vegetables:
Gently fold in cherry tomatoes, zucchini (if using), and arugula or spinach until evenly distributed.

5. Add the topping:
Sprinkle generously with Crispy Tomato Seaweed Topping just before serving.

6. Serve & enjoy:
Fresh, vibrant, and crunchy – a simple pasta dish elevated with the unique flavor and texture of crispy tomato seaweed.