"Rich, bold flavors"
Serves 6 | Prep Time 30 mins, hummus is made days in advance | Cook Time 20mins
WHY I LOVE THIS RECIPE This recipe is a twist on my favorite pesto sauce, easy and versatile . This recipe is bold and rich in flavor that brings comfort with every bite taken. I love making and sharing this receipe because this was the first recipe I made as a vegan 3 1/2 years ago. INGREDIENTS YOU'LL NEED Hummus: serving 1 cup Organic Sun-dried tomatoes in oil Organic Chickpeas (drained and rinsed) 1 Fresh Garlic Clove 1/2 fresh lemon juice 1/2 teaspoon salt 1 cup fresh organic cilantro 1/2 cup of olive oil. Pasta: Rigatoni Fresh Basil DIRECTIONS Cook Pasta according to package directions. While pasta is cooking, make your hummus paste if it has not been made the day or week before. Hummus: Combine all ingredients into a food processor and pulse until the ingredients are chopped. While processor is running, slowly add olive oil until its fully incorporated into the mixture. Toss cooked pasta with hummus until it is well- coated. If the hummus is too thick, add a few tablespoons of pasta water to thin out sauce. PAIRS WELL WITH For Adults Red Wine. Kiddos Apple Juice