4 servings
Ingredients
- 300 g dried pasta of choice
For the pesto
- 60 g fresh basil leaves
- 150 g walnuts toasted
- 2 clove garlic peeled
- Juice 1/2 lemon
- 3 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 100 ml water
- 1 tsp sea salt
For the roast veg
- 2 courgettes sliced
- 1 tbsp olive oil
- Pinch sea salt
For the toppings
- Toasted walnuts
- Sea salt
- Extra virgin olive oil
Instructions
- Cook the pasta as per pack instructions. Drain and set aside.
To make the pesto
- Add all the ingredients to a food processor and blitz to a paste. Transfer to a jar.
To cook the veg
- Add the oil and courgettes to a frying pan and fry until soft.
- Season.
To serve
- Toss the 3- 4 tbsp of the pesto into the cooked pasta.
- Add the courgettes.
- Top with toasted walnuts, a sprinkle of sea salt and a drizzle of olive oil.
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