Vegan Pesto Pasta

The Coconut Collaborative

Prep: 20 mins

Cook: 30 mins

Serves 4.

Ingredients

Pesto:

70g pine nuts

3 tbsp olive oil

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 (or your preferred yogurt)

2 courgettes sliced thinly

200g asparagus chopped

1 tbsp olive oil (if stir frying vegetables)

Chilli flakes (optional)

Pumpkin seeds (optional)

Roast the pine nuts in a hot pan until toasted. Allow the nuts to cool down completely.
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.
Adjust the seasoning to your taste.
Boil a large pan of water and cook your pasta.
Prepare the vegetables in a separate pan, stir-fry the courgette and asparagus for 2 minutes. Boil the peas for 2 minutes.
Drain your pasta and toss it in the pesto, coconut collaborative yogurt and mix the veggies in and serve.
For the topping, scatter toasted pumpkin seeds and chili flakes.

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