Pesto Pasta

Prep Time: 10 minutes 

Cook Time: 3-5 minutes 

Servings: 2



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
2 cups fresh Basil leaves, packed
4 large garlic cloves
⅓ cup pine nuts
⅔ cup grated Parmesan cheese
½ cup + 2 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon ground black pepper



  1. Cut Crepinis into ¼-inch pasta-like slices. Separate the slices and set aside.
  2. To a food processor add basil, garlic, pine nuts, and Parmesan cheese. Pulse until roughly chopped.
  3. While food processor is running, slowly drizzle ½ cup olive oil in, followed by the salt and pepper. Process until very smooth.
  4. To a 12-inch nonstick pan over medium heat, warm remaining 2 tablespoons olive oil.
  5. Add the Crepini pasta to the pan. Cook until noodles reach desired level of golden brown, 3-5 minutes.
  6. Add pesto to Crepini noodles, toss to combine, and serve warm.



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