Recipe – Vegan Pesto Gluten Free Pumpkin Fettuccine with Red Capsicums & Artichokes

Takes 20 minutes which includes preparation and cooking
Serves 6 lucky people
Pesto with capsicum and artihokes
Gluten Free Fettuccine
1 1/2 C chopped fresh basil
1/2 C olive oil
1 Tbsp pine nuts lightly roasted and chopped
125g Gluten Free Pumpkin Fettuccine
1 Red Capsicum thinly Sliced
400g artichokes slices in half
50g Nutrientinal yeast

Blend the fresh basil, half of the olive and then pine nuts for 2 minutes, then add the second half of olive
oil to the mix if the mixture is too think add some water.
Fry lightly the red capsicum and artichokes.
Combine the ready fettuccine with the pesto and nutrientinal yeast until it is well coated. Then add
the red capsicums and artichokes.

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