Makes 4 servings
Gluten free and vegan
INGREDIENTS
1-ounce dried Ocean Ribbons
1 cup Pesto (see recipe below) or Pasta Sauce of your choice
½ cup kalamata olives cut in half
½ cup cherry tomatoes or fresh cut tomatoes (optional) cut into bite sized pieces
Sprinkle nutritional yeast or vegan parmesan cheese
METHOD
- Bring water to boil in medium pan. Add Ocean Ribbons and boil for 8-10 minutes until soft cut with side of a fork.
- Drain ribbons and KEEP WATER for soup stock (lots of trace minerals!)
- Add ribbon noodles to pesto and add in olives and tomatoes.
- Stir and serve with olives, tomatoes and parmesan sprinkled on top.
- Store leftovers in refrigerator and heat again.
PLANT PESTO
Makes about 1 ½ to 2 cups pesto
1-2 bunches basil, stems removed (about 1 ½ cups)
1 bunch cilantro stems removed (about 1 cup)
½ cup olive oil
1 lemon juiced
½ cup Brazil nuts
½ cup pine nuts and/or sunflower seeds
2 tsp. Flaked Mixed Sea Vegetables or Dulse Flakes
2-3 cloves garlic
2 TBLSP nutritional yeast