- 1 lb cooked pasta
- 2 tbsp Ashebre’s Pesto
- 1 cup half and half (coconut milk)
- 1 tbsp diced Onion
- 2 tsp Coconut oil
- 4 oz Blanched Broccoli
- 2 oz blanched and peeled grape tomato
- Add oil to saute pot and allow to heat.
- When heated at onions and saute until translucent.
- Add half and half or coconut milk and allow to simmer.
- Stir in pesto then cooked pasta.
- Allow to through then add vegetables and season to taste.
- Serve immediately
Recipe serves 4.