Kathy's Pasta Primavera With Lemon, Pepper, Tahini And Pesto

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2 cups dry bow tie pasta (vegan)

2 cups broccoli florets (cut from one large head of broccoli, thick stem removed)

1 bell pepper, chopped

1 red onion, chopped

2 medium carrots, sliced or diced

2 ounces black olives, sliced (or kalamata olives)

2 Tbsp capers (optional)

1/4 cup nutritional yeast (optional)

3 lemons, juices + 1/2 tsp lemon zest (organic)

2 tsp maple or agave syrup (optional, adds hint of sweetness)

2-3 Tbsp tahini

3 Tbsp extra virgin olive oil (use more or less according to tastes for richness)

1/4 tsp dried bell pepper

1/4 tsp dried onion or garlic

1/2 tsp fine black pepper

1/2 tsp chili pepper

1/2 tsp salt (to taste)

1/2 cup raw walnuts

1 small avocado

1/3 - 1/2 cup pasta water (or warm water)

1/2 tsp chopped garlic or roasted garlic

1 tbsp extra virgin olive oil

1 cup baby spinach (1 large handful)

1-2 Tbsp nutritional yeast (optional)

salt to taste OR add 2 tsp white miso paste which is naturally salty

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