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


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 then weighed

Pesto ingredients:
70g pistachio kernels (reserve some for garnish)
100g vegan Parmesan (reserve some for garnish)
2 tbsp nutritional yeast
25g 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
1 lemon, juice and zest (keep half of the juice to one side)
Optional: 1 tbsp capers (for garnish)


  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 yet not too fine a mixture.
  5. Put the pasta back into the saucepan over a low heat with the pesto and gently fold 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.


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