You guys know how much I love pesto, I have probably made a zillion different version of the traditional recipe and this one could possibly be my favourite. The pistachios add a very delicious sweet note which goes so well with the zesty lemon. I love using peas and broad beans in this recipe as they make the pasta so much more filling plus they are one those unsung freezer heroes which can really be so delicious!
Serves 2-3 people
1 1/2 cup of frozen peas
1 1/2 cup of frozen broad beans
3 tbsp of pistachios
1 tbsp of nutritional yeast
A generous bunch of fresh basil + extra leaves to sprinkle on top
1 garlic clove
The juice of 1 lemon + the zest ( I have used a non waxed organic lemon)
2-3 tbsp of extra virgin olive oil
Salt & Pepper to taste
Serve with pasta for your choice – I have used fusilli (around 300gr)
Preheat the oven at 180 degrees Celsius. Roast the pistachios on a baking tray for about 5 minutes until they start to go slightly brown. Remove from the oven and set onto one side.
Add the broad beans to a small pan with some biking water and cook for 5 minuets until soft. Drain them (keep the water for the pasta!) and peel off the outer shell. Leave them onto one side.
Cook the pasta according to the packet instructions. In the meantime make the pesto. To a food processor add the toasted pistachios, basil, nutritional yeast, lemon juice, garlic, a pinch of salt and blitz until you have a fairly smooth pesto. Just a minute or so before the pasta is ready add in the frozen peas. Cook for another minute. Reserve 1 tbsp of the cooking water and stir into the pesto. Drain the pasta and peas, put it back into pan, add in the pesto and the cooked broad beans. Mix everything together.
Serve the pasta with the grated zest of the lemon on top, some extra basil and if you fancy some grated vegan cheese. Enjoy!