Creamy Pistachio and spinach pesto pastaCourse: MainCuisine: VegetarianDifficulty: Easy
A really good mid-week supper recipe. From the Eat Yourself Healthy book by Dr. Megan Rossi.
200g wholegrain pasta
80g spinach leaves
20g basil leaves, fresh
2 tsp lemon juice, fresh
1 clove garlic
3 tbsp nutritional yeast
2 tbsp extra virgin oil
100g live thick yoghurt
pinch of salt
300g cherry tomatoes, halved
2 tbsp pine nuts (optional)
Pepper to taste
- Place all the ingredients apart from the pasta, tomatoes, and pine nuts into a blender along with 2 tbsp water. Blitz roughly to your preferred texture. You may need to scrape any mixture that has risen up the side a few times.
- Cook the pasta according to the packet instructions, then coat with the pesto sauce and leave for 5 mins to infuse.
- Serve top with cherry tomatoes and pine nuts, if using, and some cracked pepper.
- You can replace the nutritional yeast with 35g freshly grated Parmesan cheese.