Vegan Sun-Dried Tomato Pesto

Pesto

1 Cup Basil
10 Sun-Dried Tomatoes, softened
3 Garlic Cloves
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
1/4 Cup Walnuts 
1 and 3/4 Tsp Salt
2 Tsp Black Pepper Powder 
1/2 Cup Water

 Mix the Pesto ingredients in blender and make smooth paste of it.

Note: If using dry, non oil-packed sundried tomatoes, soak the sun-dried tomatoes in 1/2 cup of water for 1 to 2 hours, until very soft. Reserve the soaking water and use it in the pesto

Prepare Pasta

24 oz Gluten Free Pasta
1 Tbsp Salt

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

Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 5 minutes and then added the vegetables and cooked for 5 more minutes).

Few Cauliflower Pieces

Few Broccoli Pieces

1 Carrot

Throw veggies into pasta water 5 minutes before pasta is done.

Assemble The Pasta

1 Box Cherry Tomatoes, halved

Toss the Pasta, Cauliflower, Broccoli, Carrot, Tomatoes and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.

Taste Note: Tastes AWESOME.
Yields: 12 Cups
Will i prepare it again: Yes