We used tricolor pagoda shaped quinoa pasta, broccoli and asparagus sauteed in tamari, and a pesto sauce based on a recipe from Vegan with Vengeance. In a food processor, we blended 3 cups fresh chopped basil leaves, 1/2 cup walnuts, 3 cloves of chopped garlic, then added a little under 1/2 cup of olive oil, 2 tsp of lemon juice, and 1/4 cup of nutritional yeast and continued to process until all the ingredients were finely diced and blended into a green garlicy pesto.
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