Vegan Artichoke Pesto Pasta Salad

Prepare Pasta

12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

I cooked pasta for 15 minutes.

While pasta is cooking, prepare the Pesto

Pesto

1 Cup Basil
1 Can Quartered Artichoke Hearts (Packed in Water)
3 Garlic Cloves
1/2 Cup Water
2 Tbsp Lemon Juice
2 Tsp Salt
2 Tsp Black Pepper Powder
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
1/4 Cup Walnuts

Blend Basil, 3 Artichoke Hearts (12 quarters), 2 Tbsp Pine nuts, Walnuts in blender, pulse to coarsely chop.

Add Garlic,  Water, Lemon Juice, Salt, Black Pepper Powder and process until it becomes a thick paste.

The Pasta

1 Beefsteak Tomatoes, Chopped
1/2 Heirloom Tomato, Chopped

In a serving bowl, combine the cooked Pasta with Pesto and blend well.

Add the remaining Artichoke Hearts, Tomatoes and remaining Pine Nuts and toss.

Source: fatfreevegean

Taste Note: Tastes Awesome.
Yields: 8 Cups
Will i prepare it again: Definitely Yes