INGREDIENTS
8
Basil, fresh leaves
3 cups
Broccoli florets, small
1 cup
Cherry tomatoes
1
Garlic clove
1 cup
Green beans, cut
4
Sun-dried tomatoes
1
Zucchini, small
1/2 tsp
Dijon mustard
3 tbsp
Lemon juice, fresh
1/2 tsp
Maple syrup
3 tbsp
Tahini
2 cups
Fusilli pasta, gluten free
1/4 tsp
Sea salt
1
Sea salt and freshly ground black pepper
3 tbsp
Olive oil, extra-virgin
2 tbsp
White wine vinegar
1/4 cup
Pine nuts
3 tbsp
Water