For the pesto
- 30g (½ cups) basil
- 10g (1/4 cup) parsley
- 30g (1/4 cup) sun-dried tomatoes, chopped
- 3 cloves garlic
- 2 tbsp lemon juice
- 4 tbsp (1/4 cup) nutritional yeast
- 90ml olive oil
- Salt and pepper, to taste
For the pasta
- 250g pasta (or gluten free pasta)
- 150g (1 cup) frozen peas, defrosted
- 1 tbsp olive oil
- 1 red onion
- 1 handful rocket
- 30g (1/4 cup) pine nuts, toasted
- Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
- In the meantime, prepare pesto. To a food processor, add basil, parsley, sun dried tomatoes, garlic, lemon juice, nutritional yeast and sea salt and pepper. Mix to combine, gradually adding the olive oil until all blended together. If it has trouble blending add a bit more olive oil or water. You can taste the pesto at this point and adjust seasonings if needed, adding more lemon juice for acidity/brightness, nutritional yeast for cheesy flavour or salt for saltiness.
- Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when pasta is ‘al dente’ and still has a
slight bite. Return the drained pasta to pan off heat and set aside with a lid on to retain heat. To keep the pasta from sticking, you could also add a little olive oil.
- Next, heat olive oil in a large saucepan over medium heat. Once hot, add the olive oil then fry the onion. Towards the end and once onion has browned a little, add the peas. Remove from heat and add to the cooked pasta.
- Stir the pesto, pasta and rocket together so the pasta is completely coated in pesto.
- Divide between two bowls, sprinkle with toasted pine nuts and a few more peas then serve.
Per serving (376g) Calories: 765, Carbohydrates: 67.0g, Sugars: 8.1g, Fat: 48.5g, Saturates: 6.0g, Protein: 15.9g, Salt: 0.36g
Taken from July 2018 (Issue 40) Vegan Life Magazine