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Fresh Tomato-Basil-Olive Pasta

From Farm Where Life is Good

<p>No-cook sauce for that fresh garlic/basil/tomato flavor. Simple!</p>
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)
Serves: 2-4

4 cloves garlic, crushed
10 basil leaves
1/4 cup toasted pine nuts (or walnuts)
1 lb chopped tomatoes (approx 4 standard reds)
3 Tbsp olive oil
2 Tbsp pitted green olives
4 Tbsp nutritional yeast
1/2 tsp sea salt
1/4 tsp black pepper
1/2 lb dry pasta (bow ties, penne, macaroni, etc.)

Step by Step Instructions
  1. Puree all ingredients except pasta. Cook pasta in large pot boiling, salted water; when al dente, drain and immediately toss with sauce. Serve warm.