PEAR & RADISH BASIL PESTO PASTA SALAD INGREDIENTS DIRECTIONS 17 oz (500 g) – bow tie pasta (vegan & Tip #1 – Soak pumpkin seeds in filtered cold water for 30 min previously to preparing the gluten-free) *use preferred pasta pesto (or soak overnight and keep refrigerated until ready to use). 1 cup – fresh organic basil leaves Rinse seeds with fresh water after removing the soak water. ½ cup (70 g) – org raw pumpkin seeds (pre soak) *See Tip #1 Step 1 Boil the pasta according to the instructions/ type of used pasta. Once cooked, remove and ¼ cup – organic cold-pressed olive oil 2 – med size org garlic cloves drain pasta in a colander, and run cold water on top. Add a drizzle of olive oil and 2 tbsp (30 ml) – coconut aminos mix slightly. Set aside. tsp (2 g) – salt (Himalayan or Celtic) ½ Step 2 In a high-speed blender, add the following ingredients: Side Veggies - soaked pumpkin seeds 2 – fresh organic pears - basil leaves (cleaned) 6-8 (1 bunch approx) – radishes - olive oil - garlic cloves (roughly chopped) Extra pumpkin seeds for topping (optional) - coconut aminos - salt Start blending at low speed until all ingredients will start mixing and gradually increase the speed to high. Stop and scrape sides as necessary. The basil pesto should be ready in max 2 minutes. Step 3 PREP TIME: 10 MIN Clean and dry pears and radishes. Slice radishes and pears, thinly, or as preferred. COOKING TIME: 20 MIN TOTAL TIME: 30 MIN. Step 4 SERVES: 4-5 Add the cooked pasta into a large bowl. Pour half of the basil pesto sauce and stir together, mixing the sauce into the pasta. Add the remaining pesto and gently incorporate, then add sliced radishes and pears. Stir slightly. Ready to plate! VEGAN GLUTEN-FREE Top with roasted pumpkin seeds (optional) REFINED SUGAR-FREE Enjoy fresh! SOY-FREE Keep remaining pasta refrigerated and consume within two days. F O R Y O U R D A I L Y D O S E O F R E C I P E S , P L E A S E V I S I T W W W . S O U L F U L L Y T A S T Y . C O M.