Pea and Broad Bean Pasta
Ingredients
- 1 1/2 cup frozen peas
- 1 1/2 cup frozen broad beans
- 3 tbsp pistachios
- 1 tbsp nutritional yeast
- A generous bunch of fresh basil + extra leaves to sprinkle on top
- 1 garlic clove
- The juice of 1 lemon + the zest
- 2-3 tbsp extra virgin olive oil
- Salt & Pepper to taste
- Pasta for your choice (around 300g, e.g., fusilli)
Preparation
Preheat the oven at 180 degrees Celsius. Roast the pistachios on a baking tray for about 5 minutes until they start to go slightly brown. Remove from the oven and set onto one side.
Add the broad beans to a small pan with some boiling water and cook for 5 minutes until soft. Drain them (keep the water for the pasta!) and peel off the outer shell. Leave them onto one side.
Cook the pasta according to the packet instructions. In the meantime make the pesto. To a food processor add the toasted pistachios, basil, nutritional yeast, lemon juice, garlic, a pinch of salt and blitz until you have a fairly smooth pesto.
Just a minute or so before the pasta is ready add in the frozen peas. Cook for another minute.
Reserve 1 tbsp of the cooking water and stir into the pesto.
Drain the pasta and peas, put it back into pan, add in the pesto and the cooked broad beans. Mix everything together.
Serve the pasta with the grated zest of the lemon on top, some extra basil and if you fancy some grated vegan cheese.
