Pesto Linguine with Peppers and Olives

Name: Pesto Linguine with Peppers and Olives
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 320g Linguine; 190g Barilla Vegan Pesto; 150g shallot, finely chopped; 2 peppers, seeded and sliced lengthways; 60g pitted olives, halved; 30ml Olive Oil; 40g cashews; 10g nutritional yeast flakes; ½ tsp sea salt

25 minutes

Shallots and peppers are cooked until meltingly soft in this dish, before adding olives and Barilla Vegan Pesto. Barilla Collezione Linguine is cooked until al dente and then stirred through the sauce. The whole dish is topped with a luxurious crumb, made from blitzing cashews, nutritional yeast and a little salt together to create a delicious protein packed cheese flavoured crumb.

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Ingredients

4 servings

320gLinguine

190gBarilla Vegan Pesto

150gshallot, finely chopped

2peppers, seeded and sliced lengthways

60gpitted olives, halved

30mlOlive Oil

40gcashews

10gnutritional yeast flakes

½tsp sea salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a pot of salted water to a boil and cook Barilla linguine according to packet instructions, until al dente.

Step 2

Drain, reserving 150ml cooking water.

Step 3

Meanwhile, heat a sauté pan until hot, add the olive oil and shallot and cook for 5 minutes until just soft.

Step 4

Add the peppers, stir to combine, then cover with a lid and cook for 10 minutes until softened.

Step 5

Add the olives and cook for another 2 minutes.

Step 6

Remove from heat. Immediately stir in the Barilla Vegan Pesto and the cooking water, then add the linguine and toss until fully coated.

Step 7

To make a vegan "cheese" alternative tip the cashews into a blender, add the yeast flakes and salt and blitz to a powder.

Step 8

Serve topped with the vegan “cheese”.

Passive cooking

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Pesto Linguine with Peppers and Olives