Ingredients

• Ingredients Pesto:  70g pine nuts  3 tbsp olive oil  Handful of kale  Handful of fresh basil  2 garlic cloves  1 unwaxed lemon zest 120ml olive oil  Salt & pepper to taste  Pasta:  350g tortiglioni  100g frozen peas  1-2 tbsp Natural Coconut Yogurt (or your preferred yoghurt) 2 courgettes sliced thinly  200g asparagus chopped  1 tbsp olive oil (if stir-frying vegetables)  Chilli flakes (optional)  Pumpkin seeds (optional) 

Preparation

• Method Roast the pine nuts in a hot pan until toasted. Allow the nuts to cool down completely. Into a blender, place all the pesto ingredients apart from the olive oil. Process until chopped small and then start trickling in olive oil while the motor is going.  Adjust the seasoning to your taste.  Boil a large pan of water and cook your pasta.  Prepare the vegetables in a separate pan, stir-fry the courgette and asparagus for 2 minutes. Boil the peas for 2 minutes.  Drain your pasta and toss it in the pesto, coconut collaborative yoghurt and mix the veggies in and serve.  For the topping, scatter toasted pumpkin seeds and chilli flakes. Did you like this recipe? Browse more delicious vegan pasta recipes!