Vegan Summer Pesto Pasta
from 1 vote
salt and pepper
Boil water for the pasta. When the water is boiling, add the pasta and cook for 10 minutes.
Mince the French shallots, tomatoes, and garlic. Cook them in a large sauce pan with oil for 2–3 minutes.
Add the vegetable broth, pesto, salt, and pepper. Bring to a boil, then reduce to low heat for a few minutes.
Once pasta is cooked, drain and add to sauce. Mix well.
Serve in a bowl and add fresh basil on top.
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