Pistachio Broccoli Pesto Pasta with Peas and Spinach
Ingredients
- 1/4 cup shelled pistachios
- 1 cup steamed broccoli
- 1 large handful of spinach
- 1 tbsp olive oil
- juice of half a small lemon
- 1 tbsp nutritional yeast
- pinch of garlic and onion powder (or 1 garlic clove if you don’t mind raw garlic)
- some fresh basil leaves
- salt and pepper to taste
- 1-2 tbsp of pasta water
- 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.
Tips
Omit the olive oil and replace with more pasta water for an oil-free version.
