Prep: 20 mins
Cook: 30 mins
Serves 4.
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)
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