Calamarata con pesto di olive e pomodorini

This vegan take on traditional calamarata uses a tasty olive pesto sauce and juicy cherry tomatoes to make a colorful and filling pasta dish. Great for a quick and tasty dinner during the week

Ingredients:

• 300g calamarata pasta
• 150g cherry tomatoes, halved
• 50g black olives, pitted
• 2 cloves garlic, minced
• 30g fresh basil leaves
• 30g pine nuts
• 2 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook calamarata pasta until it is al dente

Remove the water and set it aside

Put black olives, garlic, basil leaves, pine nuts, nutritional yeast, and olive oil in a food processor and blend them together

You need to blend it until it turns into a smooth pesto

Add pepper and salt to taste

Put a little olive oil in a big pan and set it over medium-low heat

If you want the cherry tomatoes to get soft, add them and cook for three to four minutes

When the pasta is done, add it to the pan with the cherry tomatoes

Add the olive pesto and stir until everything is covered

Add two to three more minutes of cooking to let the flavors blend

Serve the calamarata hot with olive pesto and cherry tomatoes

If you want, you can add fresh basil leaves on top