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Vegan Pesto Pasta

The Coconut Collaborative

Vegan Pesto Pasta

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) 

Method

  • 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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