3 colour pasta with pesto sauce and rawmezan

• 1 medium courgette
• 1 medium sweet potato
• 1 medium kohlrabi
• 1 pack rocket
• ½ cup finely chopped sun-dried tomatoes
• 1 tbsp extra virgin Hermanos Catalan olive oil
• A pinch of Himalayan salt or ORAC Botanico-mix mild

PESTO SAUCE

• ½ cup extra virgin Hermanos Catalan olive oil
• 1 cup pine nuts
• Juice of 1 lime/lemon
• 1 tsp Himalayan salt
• ¼ cup sun-dried tomatoes
• 2 medium tomatoes
• 1 large bunch of fresh basil

RAWMEZAN

• 1 cup pine nuts
• 1 cup nutritional yeast flakes
• A pinch of Himalayan salt

Preparation of 3 colour pasta with pesto sauce and rawmezan

Wash and peel the courgette, sweet potato and kohlrabi. Run the pasta through the Spirooli spaghetti slicer. Cut the spaghetti to the desired length with scissors. Add the olive oil and salt and gently stir this into the pasta. Chop the rocket (not too finely) and mix this and the finely chopped sun-dried tomatoes through the pasta. Blend all ingredients in the Magimix to a smooth pesto. If the sauce is too thick, add a few spoonfuls of water. Pulse blend all ingredients to a granular mixture. Serve the spaghetti with a spoonful of pesto and garnish with the rawmezan.