Vegan Pea and Broad Bean Pasta with Pistachios
Ingredients
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen broad beans
- 3 tablespoons pistachios
- 1 tablespoon nutritional yeast
- A generous bunch of fresh basil, plus extra leaves for sprinkling
- 1 garlic clove
- Juice and zest of 1 lemon (use unwaxed organic if possible)
- 2-3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Pasta of your choice, about 300 grams (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, reserving the water for the pasta, and peel off the outer shell. Set aside.
Cook the pasta according to the packet instructions. Meanwhile, 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.
Just before the pasta is done, add the frozen peas and cook for another minute.
Reserve 1 tablespoon of the cooking water and stir it into the pesto.
Drain the pasta and peas, return them to the pan, add the pesto and the cooked broad beans, and mix everything together.
Serve with grated lemon zest on top, some extra basil, and optional grated vegan cheese. Enjoy!
