Winter Pesto Pasta in 5 minutes | The Happy Pear #VEGAN

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and are often less expensive.

Boil water in a pot.

Add 200 grams of tagliatelle noodles to the boiling water and a pinch of salt.

Pour boiling water over 150 grams of frozen peas to defrost them.

In a blender, combine 3 cloves of garlic, 75 ml of olive oil, 75 ml of water, 100 grams of toasted cashew nuts, 1/2 apple juice, 1/2 lime, and 1 teaspoon of salt to make the pesto.

Add kale to the blender and blend until smooth.

Slice a full bunch of scallions and set aside.

In a pan, heat 1 tablespoon of oil and add the chopped greens and 1/2 sliced red chili, cooking until soft.

Chop 1 courgette into small pieces and add to the pan with a pinch of salt.

After 4 minutes, drain and rinse the tagliatelle noodles, then add them to the pan.

Add the defrosted peas to the pan and mix everything together, ensuring the pesto coats the pasta evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens