Pappardelle with Pea, Pistachio and Dairy Free Basil Pesto
Summery warm pasta with a bright and nutty basil-and-pistachio pesto
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Servings: 4
Ingredients
- 400 g Italian pappardelle pasta Dunnes Simply Better
- 100 g peas fresh or frozen
- 40 g pistachios finely chopped to garnish
- Fresh basil to garnish
- Lemon wedges to garnish
- 250 ml Alpro soya cream
- Nobo pistachio drizzle optional
Pesto
- 100 g peas fresh or frozen
- 50 g pint nuts toasted
- 1 garlic clove minced
- 1/2 lemon zest and juice
- 1 large basil plant chopped
- 3 tbsp nutritional yeast
- 50 g vegan cheese grated
- 120 ml olive oil
Instructions
- If you are using frozen peas, cook for a few minutes in boiling water until tender, drain and allow to cool.
Pesto
- Place peas, basil, garlic, pine nuts, vegan cheese, nutritional yeast, salt, and lemon zest and juice in a food processor. Process on high and drizzle in the olive oil until it becomes a pesto consistency. You might need more or less olive oil depending on preference.
Pasta
- Cook the pasta in boiling salted water, according to packet instructions and retain a little of the cooking water for the sauce.
Assembly
- Toss together the cooked pasta, fresh peas, pesto and cream. Garnish with extra peas, chopped pistachios, basil leaves and lemon and optional Nobo pistachio drizzle.
Notes
If fresh peas are not available use frozen peas, but thaw them first. I used pappardelle because it just happens to be one of my favourite pastas, but do try this with the pasta of your choice. To speed the whole process up, the pesto can be prepared whilst the pasta is cooking, meaning the whole dish can be ready in around 15 minutes.
