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10 ingredients, 11 steps, cooking Vegan Pesto Linguine

Good Afternoon mother, at this time you get present recipe Vegan Pesto Linguine with 10 ingredients and 11 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Vegan Pesto Linguine.

Ingredients for Vegan Pesto Linguine

1. Prepare 10 oz : whole-wheat linguine.
2. You need 1 cup : dairy-free basil and garlic pesto.
3. Prepare 8 oz : kale.
4. It’s 8 oz : peas.
5. You need 3 oz : roasted red peppers.
6. Prepare 3 oz : fennel.
7. Prepare 1/4 oz : parsley.
8. You need 1 tsp : nutritional yeast.
9. Prepare 3 tbsp : pine nuts.
10. Prepare : olive oil.

If all main ingredients Vegan Pesto Linguine it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking Vegan Pesto Linguine

1. Cook linguine noodles in boiling water for 9-12 minutes.
   
2. Strain linguine, return to pot and drizzle with 3-4 tablespoons of olive oil.
   
3. Chop kale into bite sized pieces and discard the large stems.
   
4. Remove the core from fennel and dice into small pieces.
   
5. Destem parsley and chop the leaves.
   
6. Place pine nuts in a dry sauté pan and cook until toasted, 2-3 minutes. Roughly chop them after.
   
7. Heat 3 tablespoons olive oil in the same pan and add the fennel. Season with salt & pepper and cook for 6-8 minutes.
   
8. Add roasted red peppers, peas and kale and combine. Cook until the kale is slightly wilted and vibrant, 3-5 minutes.
   
9. Return pot with linguine back over medium heat. Add the veggies to the pot and stir to combine. Cook 1-2 minutes, until liquid is absorbed.
   
10. Remove pot from heat. Add dairy free basil and garlic pesto and stir.
    
11. Garnish the finished bowl with parsley, nutritional yeast and the toasted pine nuts :)
    
12. Finish and Enjoy.

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