HOW TO PREPARE IT:

Cook the wholemeal caserecce pasta in boiling salted water and drain while still “al dente”.
Toast the pine nuts in a casserole.
Pour the Genovese vegan pesto in a wok for pasta, add a few tablespoons of cooking water.
Drain the pasta and dip it in the pesto.
Mix and complete the dish with a pinch of EVO oil and the previously toasted pine nuts.