Green Banana Fusilli Pesto Salad (Vegan)

20240207 #breakfastdiary 967, -3°C/partly cloudy A morning that called for some composure. I was sure I had beets, but they were nowhere to be found — I hadn't checked the night before. While wondering what else I had, I remembered the fusilli someone gifted me a while back, so today's breakfast is #greenbananafusillipestosalad Alternative-food technology has come a long way — beyond meat-textured substitutes, all the way to pasta made from green bananas. Boil green banana fusilli in salted water for 3-4 minutes. Drain, transfer to a bowl, drizzle with olive oil, and toss well. Heat a pan with olive oil, cut up king oyster mushrooms, and sauté with a pinch of salt, pepper, and herbs. Halve the cherry tomatoes, and chop the grana padano with a knife (it has a better texture that way). Chop parsley into 1-2cm pieces. Add the cherry tomatoes and mushrooms to the bowl of fusilli, drop in a spoonful of basil pesto, and toss well. Then add the parsley and cheese and mix a bit more. Plate it and finish with pepper. 👉 Regular fusilli works fine too — the color will actually look better. You can skip the mushrooms; I only added them because I had some left over.