Pesto Linguine with Peppers and Olives
Pesto Linguine with Peppers and Olives
25 minutes total
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
Serves 4
| 320g | Barilla Collezione 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 |
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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