How it's done Preheat the oven to 180 degrees. Tear the old bread into pieces and sprinkle a tablespoon of olive oil and some salt and pepper over it. Toss the bread pieces so that each piece is coated with olive oil. Place the bread pieces on a baking sheet and bake the bread pieces for 10-15 minutes until they are crispy and golden brown. In the meantime, heat a little olive oil in a frying pan and fry the Lazy Vegan Pasta al Pesto for about 8 minutes. In the meantime, halve the cherry tomatoes and olives. Cut the red onion into thin strips. Put the cherry tomatoes, red onion, olives, basil leaves and crispy pieces of bread in a bowl. Season with olive oil, balsamic cream, salt and pepper. Scoop the Pasta al Pesto onto a plate and serve with the Panzanella salad. Enjoy!
