Vegan Pesto Pasta with Broccoli
Ingredients
- 1/4 cup shelled pistachios
- 1 cup steamed broccoli
- 1 large handful of spinach
- 1 tbsp olive oil (optional)
- juice of half a small lemon
- 1 tbsp nutritional yeast
- pinch of garlic and onion powder or 1 garlic clove
- some fresh basil leaves
- salt and pepper to taste
- 1-2 tbsp of pasta water
Additions
- pasta of choice
- frozen green peas
- more fresh spinach
Preparation
Blend all ingredients for the pesto in a small food processor.
Cook your choice of pasta and add green peas to the pot a couple of minutes before the noodles are done.
Drain the pasta and peas, then mix with more fresh spinach and stir in the pesto.
Enjoy the dish.
Omit olive oil for an oil-free version and replace with more pasta water.
