Pasta with Pea Pesto, Roast Tomatoes and Rocket

Method

Pre-heat the oven to 210°C.

Cut the tomatoes in half and arrange on a baking sheet, cut side up. Drizzle over a little olive oil. Roast for 5-7 minutes. Do not over-cook.

Tip 150 g of the peas, basil, garlic and nutritional yeast into a food processor and with the motor running drizzle in the olive oil until you have a smooth pesto. Season well and add the remaining peas.

Cook the pasta until al dente drain, reserving a little of the cooking water. Mix in the pesto and a little of the reserved cooking water until all the pasta is well coated. Add the roasted tomatoes and top with rocket. Drizzle some olive oil over and sprinkle with vegan parmesan if using.

Ingredients

500g gluten free pasta – fusilli or farfalle are my favourites

300g cherry tomatoes – a mix of colours is nice

200g frozen peas defrosted

1 small bunch of basil

2 cloves of garlic

2 tablespoons of nutritional yeast

A couple of handfuls of wild rocket

100 ml olive oil plus more for serving

Finely grated vegan parmesan to serve – optional

Serves: serves 4-6

Dietaries: VEGAN, gf

Method

Pre-heat the oven to 210°C.

Cut the tomatoes in half and arrange on a baking sheet, cut side up. Drizzle over a little olive oil. Roast for 5-7 minutes. Do not over-cook.

Tip 150 g of the peas, basil, garlic and nutritional yeast into a food processor and with the motor running drizzle in the olive oil until you have a smooth pesto. Season well and add the remaining peas.

Cook the pasta until al dente drain, reserving a little of the cooking water. Mix in the pesto and a little of the reserved cooking water until all the pasta is well coated. Add the roasted tomatoes and top with rocket. Drizzle some olive oil over and sprinkle with vegan parmesan if using.

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