Saturday, 29 December 2012

Fancy Rice Cake

I love rice cake and keep on creating different recipes and ways to prepare it. In this recipe I used a ramekin to shape it and don't they look lovely?? It's light and extremely tasty. Give it a go!

300g cooked rice
1/2 onions chopped
250g chestnut mushroom
100g smoked tofu
8 baby plum tomatoes
2 sticks spring onions
65g spinach chopped
2 tbsp nutritional yeast

1 - Cook the rice as per the package instruction
2 - Fry the onion until tender
3 - Add the rest of the ingredients apart from the spinach and cook for 10 minutes
4 - Turn the fire off, add the spinach and the rice
5 - Fill a ramekin with the rice mixture and turn it on a baking tray covered with baking sheet
6 - Bake it for 35 minutes at 180C


Thursday, 27 December 2012

Pea Soup

If you, like me, eat a lot over Christmas, you are going to love this soup. Light, nutritious and super tasty is perfect for a so needed detox.

1/2 onions chopped
10g parsley
370g  peas
10 (220g) cherry tomatoes
1 cube vegetable stock

1 - Fry the onion for 5 minutes
2 - Add the peas and the vegetable stock and stir for 15 minutes
3 - Add the tomatoes and parsley and pour 800ml of boiling water
4 - Cook it for 20 minutes and blend it on a blender.

Yes it's that easy!! Enjoy!!!

Friday, 21 December 2012

Broccoli with Cashew

This recipe couldn't be more easy but it's full of nutrients and it's delicious. Give it a go, it will be ready in less than 5 minutes and you will love it!

160g broccoli florets
4 cloves of garlic smashed
1/4 cup cashew
1 tbsp olive oil
Sea salt

1 - Cook the broccoli florets in boiling salted water for 4 minutes.
2 - In a fry pan, fry the garlic until tender.
3 - Add the cashews and cook it until the they are slightly brown.
4 - Pour the cashews to the broccoli, sprinkle the olive oil and sea salt and serve while still hot.


Thursday, 20 December 2012

Mashed Surprise

In Brazil this is called "escondidinho" and in England Shepherd Pie. Well, my version of it, off course is neither of them, as it's vegan, but believe me it's the best. The good thing about this recipe is that you play with the filling as much as you want, I love trying different ones but mushroom is definitely my favourite. There is no other way, you have to try it! J.

700g potatoes
150ml single cream
150g shimeji
250g chestnut mushroom
1/2 onions chopped
4 cloves garlic mashed
1 cube vegetable stock
1tbsp pine nuts
2 sticks spring onions chopped
Black pepper
2tbsp spread melted

1 - Slice the potatoes and put them in boiling salted water and cook them for about 20 minutos or until a fork can easily be poked through themoft.
2 - Drain water, add the single cream and mash the potatoes until they are lump free.
3 - In the meantime fry the garlic and onions until tender
4 - Add the rest of the ingredients apart from the spread and cook for about 15 minutes, stirring from time to time.
5 - Transfer the mushroom mixture to a baking tray and cover it with the mashed potato.
6 - Brush the top of the mash with the melted spread and bake it for 30 minutes at 200C


Wednesday, 19 December 2012

Coconut Dream

This is what a real treat taste like. We all need that from time to time, right? Well, if you manage to keep your hands away from a few of these babies, why not wrap it up and give it to someone special.

1 cup desiccated coconut
1/8 cup light brown sugar
1/8 cup golden syrup
1 tsp vanilla extract
100gr chocolate bar 70%
1 – In a small bowl mix all the ingredients apart from the chocolate.
2 – Take the mixture to the fridge and let it rest for at least one hour.
3 – Make little balls using a tablespoon and take them to the fridge for another hour.
4 – Melt the chocolate in the microwave.
5 – Dunk the coconut balls into the chocolate and transfer it to a baking sheet.
6 – Leave it in the fridge overnight.

Tuesday, 11 December 2012

Kale Chips

Kale is an excellent source of calcium, vitamins A and C, iron and chlorophyll. Is that it? Nooooooooo, kale is also delish!!! This chips are perfect as a snack or you can also mix it with rice or sprinkle in your soup or salad.

200g kale chopped
1/2 cup sunflower seeds
1/2 onions chopped
2 tbsp olive oil
1 tsp salt

1 - Squeeze the kale with your hands.
2 - Spread them in a baking tray covered with baking sheet.
3 - In a food processor beat the rest of the ingredients.
4 - Using your hands mix the kale leafs with the seasoning.
5 - Bake it for 7 minutes.

Yes that is really it! Enjoy!

Friday, 7 December 2012

Tofu Steak with Fried Onions

If you are not a number 1 fan of tofu, as I am, this recipe will do the trick. These fillets are heavenly good, the saltiness of the sauce together with the sweetness of the fried onions is just perfect. Give it a go, you will be amazed, and that is a guarantee!!

400g firm tofu cut in 1cm slices
1/2 cup light shoyo
1/2 cup rice vinegar
2 cloves garlic smashed
1 tbsp sea salt
1 tbsp olive oil
Black pepper
1 onions cut in big slices
Vegetable oil
1 - In a baking tray mix all the ingredients apart from the tofu and the onions.
2 - Add the tofu and let it rest in the fridge for 24 hours, turning the tofu slices in the middle of the time.
3 - Heat a frying pan with a little bit of vegetable oil and fry the tofu slices, three at a time. 
4 - When they are golden brown pour two tbsp of the sauce on top of the tofu slices and fry it a bit longer so all the flavours can be absorbed. Repeat the process until all the tofu slices are fried.
5 - When you are done with the tofu, add a bit more of vegetable oil to the frying pan and fry the onions until golden brown and soft.
6 - Add the onions on top of the tofu fillets and serve right away.



Tuesday, 4 December 2012

Homemade Focaccia

This bread is so good that Neni (my husband) eat more than half of one big loaf in less than a hour. When I thought he was about to get sic he went to the kitchen and came back with a slice of chocolate cheesecake. Don't you just hate how much man can eat and never get fat? Life is so not fair!!
Now back to the bread, this might seem difficult but it's just time consuming, most of the time you are not doing anything just waiting it to rise. But the wait is totally worth it, this bread is divine!!

1 package dry yeast
1/3 cup warm water
2 1/4 cups cold water
5 tbsp olive oil
3 cups bread flour
4 1/2 cups all-purpose flour
1 tbsp salt
Sea salt
2 sticks of rosemary

1 – Stir the yeast into the 1/3 cup of warm water and let it rest for 10 minutes.
2 – In a large bowl, pour in 2 1/4 cups of cold water and 2 tablespoons olive oil.
3 – When the yeast has rested pour it into the water-oil mixture.
4 – Whisk in 2 cups of flour and salt and mix well.
5 – Then, cup by cup, whisk in the rest of the flour.
6 – By the time you get to the last cup of flour, you will be able to work the dough with your hands.
7 – On a floured surface, knead the dough for 8 minutes.
8 – Transfer it to a large clean bowl, spread 1 tbsp olive oil on the dough. Cover the bowl with cling film and let it rest for 1 1/2 hours.
9 – Divide the dough in two greased baking trays, cover it with cling film and let it rest for another 30 minutes.
10 – Dimple the breads with you thumb and stick the rosemary leafs on a few of the holes and set it to rest for two hours.
11 – When there is 30 minutes to go turn the oven on at 200C.
12 – Before taking the breads to the oven spread a tablespoon of olive oil into each and sprinkle sea salt on it.
13 – Bake each bread for 15 minutes until golden brown.
14 – Turn the bread onto a rack to cool down.

If you are not going to eat it all on the same day, cover it with cling film.

Tuesday, 27 November 2012

Red Lentil Mash

This recipe is so easy and quick that there is no excuse for not to try it. Its lighter than the regular mashed potato and healthier. Red Lentil helps to lower cholesterol, manage blood-sugar disorders and provide vitamins, minerals and protein, with virtually no fat and very low calories so give it a go this is so tasty you won't believe it.

1 1/2 cups of red lentil
60ml single cream
1 tsp salt

1 - Cook the lentil for a bit longer than you would normally cook. About 15 minutes.
2 - Mashed it until smooth.
3 - Add the single cream and the salt and mix it together.

Done! Enjoy

Wednesday, 21 November 2012

Coconut Sequilho Biscuit

Sequilho is a typical Brazilian biscuit that as a vegan I though I would never eat again but with the help of flaxseed that when mixed with water can be used as a egg replacer, I managed to veganised this recipe the other day and the results was better than expected. This biscuit is light, sweet and totally addictive. It's a perfect combination with tea or coffee.

150g grated coconut
3 1/2 cups cornflour
3 tbsp flaxseed
9 tbsp water
1 cup spread (vegan margarine)
1 3/4 cups light brown sugar

1 - Mix the flaxseed and the water until it gets a bit gooey.
2 - Mix the flaxseed/water mixture together with the rest of the ingredients and knead until dough forms a ball. If it gest to sticky add a bit more of cornflour.
3 - On a floured surface shape small portions of the dough into long "snakes". Cut the snakes into 1.5cm pieces
4 - Bake it on a pre-heated oven at 180C for 15 minutes


Tuesday, 20 November 2012

Quinoa Tabouli Salad

Tabouli or Tabbouleh is so refreshing and is perfect for a summer salad. Well, it's no really summer here in London but I decided to do this anyway as it's light and delicious. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.
As you will see below I mix the vegetables first and then add the quinoa and that is because if I don't the quinoa absorbs all the dressing and leave the vegetable tasteless.

150g cooked quinoa
2 cloves of garlics smashed
Zest of one lemon
1 cucumber diced
10 cherry tomatoes cut in four
10g parsley chopped
1 avocado cut in cubes
Juice of one lemon
1 tbsp olive oil
Smoked sea salt

1 - Mix together the garlic, lemon juice and zest, cucumber, tomatoes, avocado, parsley and salt in a salad bowl.
2 - Pour the quinoa and mix with the vegetables.


Monday, 19 November 2012

Lentil Burgers

Iron and folic acids are two important nutrients that helps to build the red blood cell in your body. They are easily found in animal products so as vegans we need to look to make sure we get them in regular basis and the lentils are a very good source of both of them.
If you are cooking your lentils it takes around 30 minutes and make sure you don't put any salt in it otherwise then won't soften up properly. The ingredients in this burger stick together perfectly and the flavour is amazing.
I am at the moment trying to shred a few pounds so I am baking my burgers, but if you prefer to fry them don't add the olive oil as you will need some vegetable oil to fry it.

250g cooked brown lentil
2 carrots grated
1/2 onion chopped
1/2 cup flour
1 tbsp lemon and parsley seasoning
Sea salt
Black pepper
1 tbsp olive oil

1 - Mix all the ingredients together and mash a bit so they stick together
2 - Using you hand make each burger out of two tbsp of the mixture
3 - Bake the burgers for 45 minutes on a pre-heated oven at 180C
4 - Turn the burgers half way through to get an even brown colour.


Thursday, 15 November 2012

Where Is The Love Salad

The black-eyed peas, the legume not the band, is an excellent source of calcium, folate, protein and vitamin A. It's a versatile legume and it's used worldwide. Although I can think of many other ways of cooking it, to use it on a cold salad is the best. It doesn't longer than 5 minutes to prepare it. 
On other thing, did you know that eating black-eyed peas on new year's day is thought to bring prosperity in the Southern United States. 

250g Black eyed peas (one can or pre-boiled)
20 cherry tomatoes cut in 4
10g parsley chopped
2 sticks of spring onions chopped
1/2  onions thinly chopped
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
Juice of one lime
Smoked sea salt

1 - Mix all the ingredients together and enjoy!!

Monday, 12 November 2012

Wild Mushroom Pie

This tart is so yummy that it's a blessing. The combination of ingredients gives you a delicious, full of healthy goodness meal. It is perfect with white rice and salad. I hope you enjoy it as much as we did at home!

Ingredients for the pastry:
100g flour
50g wholemeal flour
100 ml water
2 1/2 tbsp vegetable oil
1 tsp salt

Ingredients for the filling:
1 red onions cut in big chunks
2 cloves garlic smashed
250g chestnut mushroom sliced
100g wild mushroom
3 sticks spring onions chopped
200g tofu crumbled
1 vegetable cube
1 tbsp sesame oil

1 - Using your hands mix the pastry ingredients together into a soft-ball consistency
2 - Turn on to a floured surface and knead for 5 minutes, until the dough is smooth and elastic
3 - Open the dough on a 7 or 8 inches round spring form baking tray until the top
4 - Fry the garlic and onion on a tbsp of vegetable oil until tender
5 - Add the chestnut mushroom, vegetable cubes and spring onion and stir for about 5 minutes
6 - Add the wild mushrooms and the sesame oil and stir for another 5 minutes
7 - Turn the fire off and add the tofu
8 - Pour the filling on the baking try and fold the pasta that is left
9 - Bake it at 180c for 30 minutes


Friday, 9 November 2012

"Ricotta" and Spinach Lasagne

This lasagne is insanely delicious. It's quick and easy to prepare. There is no need to cook the lasagne sheets before you take it to the oven and the tofu mixutre taste just like ricotta, hence the name. Give it a go, I can guarantee you will love it! :)

9 lasagne sheets
250ml tomato sauce
500g tofu
1/4 cup almond milk
1 tbsp olive oil
3 cloves garlic smashed
1/2 onions chopped
Juice of half a lemon
1 tbsp mustard
1 tbsp sugar
1 tbsp salt
120g baby spinach leafs
2 tbsp vegetable oil

1 - Fry the onions and 2 cloves of garlic on the vegetable oil until tender
2 - Add the tomato sauce, sugar, mustard and a small amount of water and bring it to boil
3 - In a food processor beat the tofu, almond milk, olive oil, 1 cloves of garlic, lemon juice and salt
4 - Add the spinach leafs to the tofu "ricotta" mixture
5 - Spoon a bit of the tomato sauce into the bottom of the baking dish and place pasta sheets on top, then spread hald of the ricotta/spinach mixture evenly using a spatula and pour more of the tomato sauce.
6 - Repeat the process until final layer of pasta and tomato sauce
7 - Bake it on a pre-heated oven at 180c for 45 minutes.


Thursday, 8 November 2012

Pine Nuts Cream Cheese

This cream "cheese" is tasty and nutty with a touch of sweet from the pine nuts. You can use it as an ingredient in another recipe, on wraps or a simple crackers. It doesn't taste like a regular cream cheese so it can also be used for canapes in dinner parties. It lasts for one week in the fridge. Mouthwatering good, you will certainly impress all your friends with this beauty! Enjoy!!! :)

1 cup pine nuts
1/2 cup cashew
2 tsp lemon juice
1 tsp white miso
1/2 tsp salt
1/2 cup almond milk
2 tbsp cornstarch

1 - Oil a 240ml ramekin
2 - In a food processor, finely grind the pine nuts and cashew
3 - Add the lemon juice, miso and salt and process until very smooth
4 - In a small saucepan, whisk together the milk and cornstarch
5 - Put the pan over medium heat and whisking constantly bring the mixture to a boil. As soon as it boils, it will be very thick
6 - Cook for a few seconds, then quickly scrape the mixture into the processor with the nuts and process until the mixture is very smooth. You will process it for at least 5 minutes
7 - Transfer the cream "cheese" to the oiled ramekin and cover
8 - Refrigerate for about 4 hours before serve

Source - Big Vegan cookbook by Robin Asbell

Monday, 5 November 2012

Lavash Bread

These breads are so light and tasty, you won't believe it. This recipe gives you four breads but if you want more just double the ingredients. These are good to eat fresh and warm so try to do them on the day you intend to eat it. You can basically use any kind of seasoning you want, with this anything goes! :)

75g flour
1/2 tsp sugar
1/2 tsp salt
1 tbsp melted spread
88 ml warm water
1 tbsp sesame seeds
1 tbsp lime seasoning
1 tbsp olive oil
Sea salt

1 - In a large bowl mix together the flour, sugar, salt, sesame seeds and lime seasoning
2 - Pour the melted spread and warm water
3 - Using your hand mix to a soft-ball consistency.
4 - Turn on to a floured surface and knead for 5 minutes, until the dough is smooth and elastic
5 - Divide the dough into 4 pieces and roll them into smooth balls
6 - Using a rolling pin open the dough into circles about 2 mm tick
7 - Bake it at 250C for about 15 minutes or until golden brown
8 - Brush the baked bread with the olive oil sea salt mixute


Source - Magazine Vegetarian Living

Thursday, 1 November 2012

Vegan Eclair

To celebrate the world vegan day I have decided to do something really special and this mouthwatering, sweet, luxurious, delightful, comforting, rich, chocolaty recipe it just perfect. 
I decided to use puff pastry because I wanted the pastry to be light and crunchy and the raw whipped cream is to die for, absolutely divine and and really versatile, I'm sure I'll use it in other recipes. So indulge yourself and enjoy these beauties!!

Whipped cream ingredients:
1 cup cashew nut
3 tbsp golden syrup
1/4 cup spread (I use Pure)
6 tbsp coconut water
1 tsp vanilla extract

Chocolate topping ingredients:
100g chocolate (70% - 75%)
150ml single cream (I always use Alpro)

Eclair Ingredients:
1 sheet of puff pastry

1 - Using a upside down small glass make circle cut on the pastry. Group the remaining pastry and roll so you don't waste pastry.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the circles and bake it at 180c for 25 minutes
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Melt the chocolate in the microwave and mix with the single cream.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a sharp knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - Put 2 tbsp of the whipped cream on the base of the shells, dunk the top of the chocolate cream and close it pressing lightly
7 - Take the eclairs to the fridge for at least an hour before serving.


Tuesday, 30 October 2012

Brazilian Vegan Queijadinha

This is my version of the Brazilian Queijadinha. Queijadinha is just lovely, the saltiness of the "cheese" together with the sweetness of the coconut and sugar it's just delicious, put that together with the lightness of the puff pastry and you get a combination to die for.
I used Vegusto cheese because it's easy to find in London, but you can used any king of mild fake cheese you like. Indulge yourself and trust me you will make this one over and over again!! :)

1 sheet puff pastry
65g desiccated coconut
4 tbsp light brown sugar
80g No-Muh Resent Piquant Vegusto Cheese
100g single cream

1 - Defrost the puff pastry
2 - Using a upside down glass make circle cut on the pastry. Group the remaining pastry and roll so you don't waste pastry
3 - Combine together the coconut, sugar, single cream and cheese.
4 - Put two tablespoon of the mixture in the middle of the round pastry cuts and press the edges of the pastry together in four or six places to hold the mixture in the middle
5 - Bake it for 25 minutes on a pre-heated oven at 180c.

If you are not going to eat it all on the same day, re-heat it on the oven as it's a lot better. Enjoy!!!

Monday, 29 October 2012

Shiitake Tofu Stir-fry

That's a easy, quick an yet a delicious recipe. Perfect with rice and salad. It's one of those things that anyone can do in less than 30 minutes, it's light, meaty and nutritious.

1/2 red onions chopped
4 cloves garlic smashed
250g Shiitake mushroom sliced
250g Tofu cut in small cubes
2 tbsp Sesame oil
1 tbsp lime and parsley seasoning
Juice of one lime
Sea salt
Black pepper

1 - Fry the onions and garlic on vegetable oil until tender
2 - Add the tofu and seasoning and fry for 10 minutes stirring from time to time
3 - Set the tofu aside and add the lime juice and salt
4 - Fry the shiitake on the sesame oil and add the tofu when most of the water of the mushroom is gone

Easy right?!! Enjoy!!

Thursday, 25 October 2012

Chickpeas Salad

Every vegan know that legumes are very important for our diet and chickpeas are no exception. Chickpeas are very high in protein, a good source of zinc and folate, it's low in fat and recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream. Convinced? If yes, try this salad, you'll love it!!!

250g chickpeas (one can or pre-boiled)
10 cherry tomatoes cut in 4
10g parsley chopped
1/2 red onions thinly chopped
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
Juice of one lime
Smoked sea salt

1 - Mix all the ingredients together and enjoy!!

Wednesday, 24 October 2012

Mushroom Spaghetti

This is my post number 100 and to celebrate it I came up with this deliciously rich and yummy pasta!!!
It has been a real pleasure to create new recipes and share them with you. I hope my journey through veganism and vegan food has helped some of you out there.
To the ones who don't know me, I'm a Brazilian who live and love London and my journey to the light (lol) begun 16 years ago when I became a vegetarian and that I stayed until the beginning of 2012. Through the past 5 years I started cutting animal products from my life bit by bit and at some point it felt as if I was crossing a bridge and stopped halfway through where I felt comfortable. One day after watching the "I'm vegan" video with Dr Gary Francione, I felt like a complete fake and realised that if I was really true with everything I wanted for animals and the planet that becoming a vegan was the only way forward and that was liberating. I am healthier than I ever been and really happy with my decision. It really helped the fact that Neni (my husband) decided to go vegan with me.
Since then I started a with this blog, I am doing a Vegetarian & Vegan Nutrition Consultant Course and have just started giving cookery classes. It is just the beginning but for me a better one!
I hope you enjoy this recipe and if you fell like it, share your story with me! :)

200g dried spaghetti
150g buna shimeji
250g chestnut mushroom sliced
1/2 red onions chopped
4 cloves garlic smashed
2 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup cashew nuts
1 tsp sesame seed
1 vegetable cubes
60g baby leaf spinach

1 - Fry the onions and garlic on the vegetable oil until tender
2 - Add the chestnut mushroom and stir for about 5 minutes
3 - Add the shimeji, cashew, vegetable cube and sesame seed and cook for about 10 minutes stiring from time to time
4 - Turn the fire off and pour the sesame oil stir together
5 - Sprinkle the spinach on top and set it aside
6 - Cook the pasta on a salted water and mix together with the mushroom and spinach mixture when ready.

Sprinkle some Vegusto cheese on top if want and enjoy!!

Monday, 22 October 2012

Chocolate Almond Biscuits

These biscuits are so easy to prepare and a real treat. Sweet on the right amount, they are perfect with tea or coffee! Almonds, oats and chocolate what else can I say, it's a flawless combination!! Give it a go, you'll love it!

25g chopped almonds
3 tbsp golden syrup
50g melted spread
25g oats
1 1/2 tbsp chocolate powder
1 tbsp light brown sugar
75g flour
40g mashed banana

1 - Mix together the almonds, oats, chocolate powder, sugar and flour
2 - Melt the spread, add the golden syrup and mix well
3 - Pour the spread/syrup and the mashed banana to the rest of the ingredients and mix together
4 - Leave it the fridge for 20 minutes to rest
5 - Using your hands divided the mixture into small circles and place it on a baking tray covered with baking sheet
6 - Cook it on a pre-heated oven at 180c for 12-14 minutes


Wednesday, 17 October 2012

Revisited Baked Cauliflower

Baked cauliflower is something that I do almost every week, it is a must at my house and I constantly change things, I add new seasoning and it's always good. But this one I have been doing for a little while and as it's perfect I have decided to post another baked cauliflower recipe. I hope you like it! :)

One whole cauliflower
20g Vegutso No-Moo Mild-Aromatic (Cheddar Alternative)
2 tbsp Olive oil

1 - Separate the cauliflower florets and boil it in salted water for 10 minutes
2 - Drain the water and place the florets in a baking tray
3 - Spread the olive oil and the "cheese"
4 - Bake it for 20 minutes at 180c.


Tuesday, 16 October 2012

Courgettes and Tofu Pasta

This pasta is absolutely delicious and it doesn't take long to prepare. It's a bless after a long day. The courgettes becomes like a angel hair pasta and it combined with the tofu and smoked sea salt is to die for. You can sprinkle any vegetable cheese you like on top but I actually prefer without as the combination of flavours in this recipe is perfect. I hope you like it!

250g dried pasta
1/2 red onion chopped
250g tofu cut in small cubes
2 small courgettes
3tbsp olive oil
2 tbsp pine nuts
Zest of one lime
Smoked sea salt
Black pepper

1 - Fry the onion until tender
2 - Add the tofu and cook for 10 minutes stirring from time to time until light brown
3 - In the meantime cut the courgettes into small slices using a food processor
4 - Add the courgettes, lime zest, salt, 2 tbsp olive oil and pine nut and cook for 10-15 minutes stirring from time to time
5 - Cook the pasta as per package instruction until al dente
6 - When the pasta is ready combine all the ingredients together and pour the last tbsp of olive oil