Minty Herb Pesto Pasta
Ingredients (serves 2-4)
- 2 C Mint tightly packed
- 1 C Parsley loosely packed
- ½ C Coriander tightly packed
- ½ C Macadamia Nuts
- ½ Lemon juiced
- ¼ C Extra Virgin Olive Oil
- ½ C Pumpkin Seeds
- 1-2 Garlic Cloves
- 1 ½ Tbsp Nutritional Yeast
- Salt & Pepper to taste
Bring a large pot of salted water to the boil.
Once water is boiling rapidly, add pasta and cook as per instructions on box/packet.
While pasta is cooking, in a fry pan, place green beans, and a 2 tablespoons of pasta water. Cook until just tender.
By this time the pasta should be cooked. Just before draining the pasta, reserve 1C of the water and set aside.
Add pasta and pesto to pan and stir through until pasta is coated well. At this stage, if you find the pesto is cooked, add a tablespoon of pasta water until you reach the desired consistency – smooth but not liquid.
Place the spinach in the pan and stir through until just wilted.
Season with salt and pepper and serve and top with extra nutritional yeast and pumpkin seeds.