Spaghetti with pesto sauce
This is a healthier version of spaghetti with pesto sauce: vegan, low fat, high fiber and packed with nutrients. Creamy and delightful!
- Bring a large pot of water to a boil. Cook pasta following the box instructions. Drain.
- Toast pine nuts in a small skillet for about 2-3 minutes over medium heat. No need to add oil but keep mixing to avoid pine nuts from burning.
- In a food processor add the water, lemon juice, garlic cloves, toasted pine nuts, basil, and white beans. Also, add salt and pepper to taste. Process for a few seconds until desired texture.
- Mix cooked spaghetti with pesto sauce and serve. Add pine nuts and cherry tomatoes for decoration (optional).
You can use walnuts instead of pine nuts if preferred.