Ingredients

• 1 tablespoons olive oil
• One 8-ounce box regular or gluten-free angel hair pasta
• 1 cup black olives, pitted and quartered, plus more for garnish
• 1/2 red bell pepper, diced
• 1/4 cup raw pumpkin seeds
• 2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish
• 3/4 cup extra-virgin olive oil, preferably cold pressed
• 1/2 cup fresh cilantro leaves
• 1/2 cup pine nuts, plus more for garnish
• 3 tablespoons fresh lime juice
• 1 tablespoon minced garlic
• 2 teaspoons nama shoyu or tamari
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• Pinch cayenne pepper
• Hemp seeds, for garnish

Instructions

1. For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside.
2. For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.