← Nouns Cooking · Plant-Based

Ingredients

• 60 g basil leaves
• 40 g Pine nuts
• 1 clove Garlic
• 3 tbsp Nutritional yeast flakes
• 1 Lemon, zested and juiced
• 100 ml extra virgin olive oil
• 400 g trofie, fusilli or linguine
• 150 g Green beans, trimmed and halved
• 150 g frozen peas
• salt and black pepper

Method

1. Toast the pine nuts in a dry frying pan over medium heat for 2–3 min, shaking often, until golden. Watch them: they burn fast.
2. Blitz the basil, pine nuts, garlic, nutritional yeast, lemon zest and a pinch of salt in a food processor. With the motor running, pour in the oil to make a thick sauce, then add lemon juice and seasoning to taste.
3. Cook the pasta in well-salted boiling water. About 4 min before it is done, add the green beans; add the peas for the final minute.
4. Scoop out a mug of cooking water, then drain. Off the heat, toss the pasta and veg with the pesto and a few splashes of the water until glossy. Serve straight away.

Tips

• Tossing the pesto off the heat keeps it bright green and fresh-tasting.
• Contains pine nuts; toasted sunflower seeds make a good nut-free pesto. Use gluten-free pasta to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Lazy Cat Kitchen Love and Lemons