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Vegan Pesto Pasta
Vegan Pesto Pasta
Serves 4
  • Pesto: 
  • 70g pine nuts 
  • Handful of kale
  • Handful of fresh basil 
  • 2 garlic cloves 
  • 1 unwaxed lemon zest 
  • 120ml olive oil 
  • Salt & pepper to taste 
  • Pasta: 
  • 350g tortiglioni 
  • 100g frozen peas
  • 1-2 tbsp Natural Coconut Yogurt 
  • 2 courgettes sliced thinly
  • 200g asparagus chopped 
  • 1 tbsp olive oil (if stir frying vegetables)
  • Chilli flakes (optional)
  • Pumpkin seeds (optional) 

 

Method:

1. Roast the pine nuts in a hot pan until toasted. Allow the nuts to cool down completely before blending in the pesto.

2. Into a blender, place all the pesto ingredients apart from the olive oil. Process until chopped small and then start trickling in olive oil while the motor is going.

3. Adjust the seasoning to your taste.

4. Boil a large pan of water and cook your pasta.

5.Prepare the vegetables in a separate pan, stir-fry the courgette and asparagus for 2 minutes. Boil the peas for 2 minutes.

6. Drain your pasta and toss it in the pesto, coconut collaborative yogurt and mix the veggies in and serve.

7.For the topping, scatter toasted pumpkin seeds and chili flakes. Enjoy!