Creamy Summer Pesto Pasta.. Ahhhh

One thing that rings summer in my ear is cold pasta salads. I love them.
This one is especially good because 1 - it was made with love and 2 - this creamy pesto sauce that can be used as almost anything (dip, spread, pizza sauce, etc..). The recipe for the sauce yields about 3 cups. You'll only need about 1/2 - 1 cup (depending on how creamy you like it) for the pasta, so either cut the sauce recipe in half, or tupperware it up and save it for ... anything!! As always, Enjoy.

Creamy Pesto Sauce
- handful of basil
-1/2 cup of Veganaise
-juice from 1 lemon
-1 cup almonds
-1/4 cup pine nuts
-1/2 cup olive oil
-1/4 cup almond milk

Blend all ingredients in a food processor for a good amount of time.

Creamy Summer Pesto Pasta 
-4 cloves garlic
-1 tbsp. ginger
-1 tbsp. olive oil  
-1/2 lb. macaronni 
-1/4 cup sun-dried tomatoes - chopped
-1/2 - 1 cup creamy pesto sauce
- dash of salt

Chop the garlic and the ginger. Saute in the olive oil for about 5 minutes on low heat. Fill a large pot with water and bring to a boil. When boiling, throw in the macaronni and cook for about 7-8 minutes stirring occasionally. When the macaronni is done, drain in a colander and rinse the noodles with cold water. Put back into large pot and mix in the creamy pesto sauce, sun-dried tomatoes and salt to your liking. YUM!