Easy Green Pesto Pasta
quickhigh-proteinbudgetcomfort
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- 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.
- 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.
- Boil the fusilli in salted water until al dente, following packet instructions. Reserve a cup of pasta water before draining.
- Heat oil in a frying pan and cook the courgette strips and peas until tender.
- 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.
Ingredients
US Units
Produce
- 10 sprigs fresh basil (approximately 2 large handfuls of leaves)
- 3 cloves garlic
- ½ lemon
- juice only
- 1 zucchini
- cut into thin 3-inch strips
- 5⅔oz peas
- frozen
Tins & Dry
- 2⅛oz pine nuts
- 6⅛oz fusilli
- 150–200g; reserve some pasta water before draining
Pantry
- 1 tsp salt
- for the pesto, plus more to taste
- 2 tbsp olive oil
- for the pesto
- 1 tbsp nutritional yeast
- cooking oil (to taste)
- for frying vegetables
- pasta water (to taste)
- reserved; add gradually to adjust pesto consistency
- black pepper (to taste)
Equipment
- Pestle and mortar
- Tablespoon
- Teaspoon
- Sharp knife
- Chopping board
- Large frying pan or skillet
- Saucepan
Nutrition per serving
Calories 749 kcal
Protein 23g
Carbs 85g
Fat 37g
Fibre 7g
Values are approximate.