Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Set aside.
For the pesto put all the ingredients in a food processor and blend until creamy and uniform. Taste, add optional water (for a more liquid consistency) and maple syrup (to balance bitterness) as desired.
150 g fresh arugula, 2 Piece Garlic cloves, 33 g Walnuts or pine nuts, 30 ml freshly squeezed lemon juice, 9 g Nutritional yeast, 1 tbspn Lemon zest of one organic lemon, ½ tbspn Sea salt, 45 ml extra virgin olive oil *here is worth good quality, Optional: 1-2 tablespoons maple syrup, Optional: 14-45ml water
Pasta mix with the pesto and arrange on 2 plates, garnish with fresh arugula and vegan parmesan and enjoy!
300 g gluten free pasta
Store pesto up to 1 week in the refrigerator or portioned (for example, in the form of ice cubes) 1 month in the freezer and best heated in steamer.