Vegan Pesto, Green Beans Pasta

Julienne Bruno

Vegan Pesto Pasta

Classic, simple and elegant, this pasta dish hails from the Italian region of Liguria, pesto being the traditional Genoese sauce. Recipe from Julienne Bruno.

Time: 30 minutes

Serves: 2

 

Ingredients

To make the Pesto:

25g basil 

1 garlic clove, crushed 

10g pine nuts, toasted 

20g walnuts, broken into pieces and toasted 

1 Tbsp nutritional yeast 

½ tsp salt 

½ lemon, zested 

80-100ml extra virgin olive oil 

Pasta:

125g trofie pasta 

50g small waxy potatoes 

100g fine green beans 

1 JULIENNE BRUNO Burrella (per person)

Method

1: Make the pesto by firstly blanching the basil. Trim the ends of the stalks by 1 inch then plunge into a pan of boiling water for no more than 10 seconds, then immediately into a large bowl of iced water.

2. Drain and pat dry to remove as much water as possible. Add all ingredients to the cup of a high-powered blender then blitz for 30 seconds until you have a beautifully green sauce. Transfer to a lidded jar and pour more olive oil on top to prevent oxidization, store in the fridge until ready to use if not using immediately. 

3. Fill a large pan with water, set over a high heat to bring to a boil. Whilst the water comes up to heat, rinse the green beans and trim the ends. Rinse and slice the potatoes on the bias into 3-4 slices (depending on their size). 

4. Generously salt the water, add the pasta and the potatoes then lid the pan to bring the water back to a boil. Once the water is back to heat, remove the lid. When the pasta and potatoes have been cooking for 5 minutes, toss in the beans and cook for a further 4-5 minutes until the beans are bright green, crisp and tender. 

5. Set aside a cup of the cooking water then transfer pasta, potatoes and beans to a large bowl (either drain or use a spider spoon). Toss 2 Tbsp of olive oil through then tip out onto a large baking tray to allow to cool for approximately 10 minutes. 

6. Return the pasta, potatoes and beans to the bowl before adding the pesto and a little of the reserved cooking water to loosen. Stir thoroughly to combine and ensure the pesto evenly coats everything.

7. Transfer to a serving plate before topping with one JULIENNE BRUNO BURRELLA®  per person then finishing with a final sprinkling of sea salt flakes. 

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