Finding vegan pesto in a country where you have minimal language is pretty hard. So I have been making my own pesto, until today I found some that is organic and home made (not by me) so I can make this awesome meal! Hoorah! As soon as my basil grows I will put up a pesto recipe (its not growing too quickly)
2 serves of spaghetti
5 cherry tomatoes
A handful of fresh spinach
1 tbsp vegan pesto
8 green olives
Boil some water in a pan (with a lid) with a pinch of salt and a splash of oil, once it is boiling then add the spaghetti and let cook for about 8 minutes.
Chop the asparagus into inch pieces and add into the pasta pan, leave for another 3-4 minutes.
Drain the pasta and asparagus and put back into the pan. Add the roughly chopped spinach into the pan and put the lid on, but do not put back on the heat (the heat from the pan should wilt the spinach slightly).
Chop the tomatoes into quarters, grab the olives and add both to the pan.
Stir in the delicious pesto and you are ready to serve. If you want to you can add some nutritional yeast and seeds on top. Enjoy!