Easy Green Pesto Pasta

Method

1. Grind the garlic cloves in a pestle and mortar to a paste. Gradually add the pine nuts and continue grinding until a smooth, thick paste forms.
2. Add the fresh basil leaves and grind until the paste turns green. Stir in the lemon juice, olive oil, nutritional yeast and salt. Taste and adjust seasoning. Refrigerate the pesto while you cook the rest.
3. Boil the fusilli in salted water until al dente, following packet instructions. Reserve a cup of pasta water before draining.
4. Heat oil in a frying pan and cook the courgette strips and peas until tender.
5. Add the drained pasta to the vegetables and stir through the pesto. Season to taste and add pasta water gradually if you want to loosen the consistency. Serve immediately.

Equipment

• Pestle and mortar
• Tablespoon
• Teaspoon
• Sharp knife
• Chopping board
• Large frying pan or skillet
• Saucepan