this wild garlic vegan pesto pasta is delicious, seasonal and easy to make…
Prep | 5 mins
Cook | 10 mins
Serves | 4
Plant-based | vegan | dairy-free | 15 minute meal
INGREDIENTS
250g fusilli pasta
Wild Garlic Vegan Pesto:
30g wild garlic leaves (from a local farmers market or grocer)
15g vegan Parmesan
15g pine nuts, toasted
15g walnut halves
60ml extra virgin olive oil
¼ Lemon, juice and zest of
Sea salt and freshly ground black pepper, to season
METHOD
Cook the pasta according to packet instructions (around 10 minutes). Meanwhile, make the pesto. Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Drain the pasta then return to the pan with 3tbsp of pesto and toss well to combine. Add more pesto according to taste.
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