Crispy tomato
15-25 min
2 servings
Ingredients
For the pesto pasta:
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200g pasta (spaghetti, linguine, or your choice)
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1 cup fresh basil leaves
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¼ cup grated Parmesan (or nutritional yeast for vegan)
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¼ cup pine nuts (or walnuts)
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1–2 cloves garlic
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⅓ cup olive oil
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Salt and pepper, to taste
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Juice of ½ lemon
Vegetables:
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½ cup cherry tomatoes, halved
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½ zucchini, thinly sliced or spiralized (optional)
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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.
