Creamy Pea Pesto Pasta
Ingredients
Serves 4
- For the pesto:
- 20g fresh basil
- 20g fresh parsley
- 200g frozen peas + 70g to serve, thawed
- 1 clove garlic
- Juice from ½ lemon
- 2 tbsp nutritional yeast
- 2 tbsp roasted pine nuts
- 4 tbsp olive oil
- For the pasta:
- 320g wholewheat penne
- 300g roasted peppers (from a jar/can)
- 2 shallots
- 250g cherry tomatoes
- 100ml Alpro Soya Plain No Sugars alternative to yogurt
Preparation
Step 1
Fill a large saucepan with water, add a pinch of salt and bring it to a boil.
Step 2
Meanwhile, prep your pesto. Put all the pesto ingredients into a food processor or blender, and whizz until all mixed together. Season to taste with salt and pepper.
Step 3
Now for the pasta. Pour the penne into the boiling water and follow the cooking instructions on the packet as they vary.
Step 4
Back to the sauce. Slice the roasted peppers, finely dice the shallot and halve the cherry tomatoes. Pop all that veg into a non - stick pan with a drizzle of olive oil, and sauté over a low heat for 3-4 minutes
Step 5
Pour in the pesto sauce, add the rest of the peas and let it all heat through.
Step 6
Drain the pasta, tip into the pan with the pesto sauce . Stir through the Alpro No Sugars alternative to yoghurt. Season with black pepper and it's deliciously good to go!
