Broad Bean, Pea & Pistachio Pasta

It’s easy eating green with this fresh take on pesto pasta. 

Pistachios add a subtle sweetness and crunchiness to the dish along with the vibrant green colours of the peas and broad beans.  Super tasty and nutritious.

Serves 4

Ingredients

400g pasta shape of your choice (you can use a gluten-free variety if desired)
200g peas (can be fresh or frozen)
150g broad beans (fresh or frozen, skin removed)

Pesto ingredients:
70g pistachio kernels (reserve some for garnish)
100g vegan Parmesan (reserve some for garnish)
2 tbsp nutritional yeast
50g fresh basil (reserve some for garnish)
1 tsp truffle oil
2 tbsp extra virgin olive oil (keep 1 tbsp to one side with lemon juice)
1 small red chilli, deseeded and finely sliced or 1/2 tsp chilli flakes (optional)
1 lemon, juice and zest (keep half of the juice to one side)
Optional: 1 tbsp capers (for garnish)

Method

1.    Put the pistachio kernels in a frying pan and dry roast over medium heat, shaking often for 4 minutes.  Set aside to cool.
2.    Cook pasta in salted water.
3.    When the pasta is nearly cooked, add the peas and broad beans to the pasta and cook for 3 minutes, before draining (reserve 1 cup of the pasta water).
4.    To make the pesto, add all the ingredients to a food processor and blend until you have a creamy texture.
5.    Put the pasta back into the saucepan over a low heat with the pesto and gently mix together.
6.    Serve the mixture into serving plates and top with a drizzle of oil & lemon juice and garnish with pistachio nuts, parmesan cheese and a basil leaf.