Pea and Broad Bean Pasta with Pistachio Pesto
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 (used a non-waxed organic lemon)
- 2-3 tbsp extra virgin olive oil
- Salt & Pepper to taste
- Pasta of your choice (around 300g, e.g., fusilli)
Preparation
Preheat the oven to 180 degrees Celsius. Roast the pistachios on a baking tray for about 5 minutes until they start to brown slightly. Remove from the oven and set aside.
Add the broad beans to a small pan with boiling water and cook for 5 minutes until soft. Drain them (keep the water for the pasta) and peel off the outer shell. Set aside.
Cook the pasta according to the packet instructions. In the meantime, make the pesto by adding the toasted pistachios, basil, nutritional yeast, lemon juice, garlic, and a pinch of salt to a food processor and blitz until smooth.
Add the frozen peas to the pasta water about a minute before the pasta is done and cook for another minute.
Reserve 1 tablespoon of the cooking water and stir it into the pesto.
Drain the pasta and peas, return to the pan, add the pesto and cooked broad beans, and mix everything together.
Serve with grated lemon zest on top, extra basil, and optional grated vegan cheese. Enjoy!
