Vegan Pesto Pasta

Name: Vegan Pesto Pasta
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 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; 350g tortiglioni; 100g frozen peas; 1-2 tbsp Natural Coconut Yogurt (or your preferred vegan yogurt); 2 courgettes sliced thinly; 200g asparagus chopped; 1 tbsp olive oil (if stir frying vegetables); Chilli flakes (optional); Pumpkin seeds (optional)

The Coconut Collaborative

This vegan pesto pasta makes a delicious lunch or dinner.

If you need a little help getting all your greens, this plant-based soup is sure to help you hit your daily veggie goal!

Prep: 20 mins

Cook: 30 mins

Serves 4

Recipe by The Coconut Collaborative.

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 yoghurt)

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 yoghurt and mix the veggies in and serve.
For the topping, scatter toasted pumpkin seeds and chilli flakes.

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