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
Step 1
Bring a large pot of salted water to the boil.
Step 2
Once water is boiling rapidly, add pasta and cook as per instructions on box/packet.
Step 3
While pasta is cooking, in a fry pan, place green beans, and a 2 tablespoons of pasta water. Cook until just tender.
Step 4
By this time the pasta should be cooked. Just before draining the pasta, reserve 1C of the water and set aside.
Step 5
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.
Step 6
Place the spinach in the pan and stir through until just wilted.
Step 7
Season with salt and pepper and serve and top with extra nutritional yeast and pumpkin seeds.
