1. Combine all ingredients for the vegan pesto into a blender.​
2. Blend into a fine paste and set aside.​
3. Cut the cherry tomatoes in half and set aside as well.​
4. Heat up about 2 liters of water into a pot and add salt. Bring to a boil.​
5. Once the water boils, add the leftover noodles and cook for 1 minute to regenerate them.​
6.  Strain the noodles into a sieve (make sure you keep some of the noodle water).​
7. ​In a large pan, add the pesto and 2 ladles of hot noodle water.​
8. Mix and bring to the boil, add the cherry tomatoes and the noodles and mix well.​
9. Adjust the seasoning if needed with salt and pepper.​
10. Arrange on the plate as shown in the photo and decorate with pine nuts and extra olive oil.​

You can make more pesto and save any leftovers in the fridge for other dishes planned during the week.

​

Created by Daniel Schneider, Electrolux Professional.