Creamy Pea Pesto Pasta
- 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
Fill a large saucepan with water, add a pinch of salt and bring it to a boil.
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.
Now for the pasta. Pour the penne into the boiling water and follow the cooking instructions on the packet as they vary.
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
Pour in the pesto sauce, add the rest of the peas and let it all heat through.
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!