6 tablespoons fresh squeezed lemon juice
2 crushed garlic cloves
1 tablespoon coconut aminos
1/2 cup white wine vinegar
1/2 cup olive oil
Salt, pepper
2/3 cup toasted pine nuts
2 lbs bow tie pasta, cooled
2 cups fresh basil snipped small
5 ounces grated parmesan cheese
Mix the dressing together in large bowl while cooking pasta.
Combine cooled pasta with dressing.
Snip and add basil and parmesan and stir to combine.
Refrigerate for at least two hours before serving. Add pine nuts and serve cold.
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