Ingredients

For the pesto
1 Cup Basil
1 Cup Spinach
1 Large Clove Garlic
1 tbsp Nutritional Yeast
1/2 Squeezed Lemon
1/4 Cup Olive Oil
Large Pinch Salt

75g gluten free pasta 

Handful piccolino tomatoes

2 tbsp pine nuts

Method:

Blend the pesto ingredients together in a food processor until smooth

Bring fusilli to boil for around 6 - 8 minutes (depending on cooking instructions)

Drain the water then add the pesto to the pot to heat through

In a separate pan add a handful of piccolino tomatoes and 2 tbsp pine nuts then gently toast 

Serve up the pasta and top with the tomatoes and nuts and fresh basil

Enjoy