Vegan Funghini pasta served with vegan pumpkin seed pesto

A different take on Funghini with Pesto

It's almost getting to that time of year when the salad season starts but that shouldn't mean the end of pasta.... oh no, pasta is a year round dish as long as you know how to use it. 

Here is a very simple and beautiful dish which can be whipped up quicker than you can say Funghini.

  • Funghini pasta (or pasta of your choice)
  • Pesto. 
  • Radishes sliced thinly
  • Cucumber sliced very thinly, and salted lightly
  • Pea greens (for decoration)
  • Hemp seeds (optional)
  • Chives (or fresh herbs of your choice)
  • Salt and pepper


Cook the pasta as per instructions - when ready, strain, lightly coat with olive oil and cool on sheet tray. Don't chill this, but rather keep it at room temp.

Add pesto to the pasta and gently mix until all combined. Add additional seasoning to taste and arrange on the plate with the thinly sliced cucumbers (rolled up), radishes, pea shoots.

Sprinkle fresh herbs of choice and any seeds and serve.

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