Lemony Pesto with Roasted
Green Beans and Sweet Italian Nutcase Sausage
Ingredients
Roasted Green Beans
1 lb green beans
2 cloves garlic chopped
2 tbs lemon juice
1 tablespoon olive oil
salt/pepper
Vegan Pesto
2 cups packed fresh basil
1/4 cup pine nuts
2 large cloves garlic, peeled and chopped
2 tablespoons lemon juice
3 tablespoons nutritional yeast
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
Nutcase Vegan
any flavor- we recommend Sweet Italian
12 ounces pasta of your choice
Make the roasted vegetables. Preheat the oven to 400F. Toss the green beans with 2 cloves chopped garlic, olive oil, 2 tbs lemon juice, and a generous pinch of salt and pepper. Spread into a baking sheet and roast until tender, about 20-25 minutes.
Make the vegan pesto. Place the basil, pine nuts, garlic, lemon juice, nutritional yeast and salt into the base of a food processor. Pulse until mostly chopped, then with the motor running, drizzle in the olive oil until a chunky pesto forms. Season to taste, adding more salt as desired.
Make the pasta. Heat a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1/4 cup pasta water.
Cook the Nutcase- Add nutcase to hot cast iron pan with olive oil- cook 5-8 minutes till crispy and done or till your desired texture
Assemble! Toss the pasta with prepared pesto and green beans. If needed, add in a tablespoon or two of pasta water to help combine.
