Brazil Nut Pesto Pasta with Roasted Courgette, Peas and Rocket

Prep:

Cook:

25 minutes

Serves:

4

Good for: Plant based

One of your five-a-day

World food: Brazilian

Nutrition per serving

Ingredients

Method

1. Preheat the oven to 350°F.
2. Slice the courgettes lengthways and then cut into semi-circle slices. Place on a baking sheet with
   half of the olive oil, salt, and pepper. Place in the oven.
3. Make your pesto by adding the brazil nuts, garlic, basil, juice of the lemon, salt, nutritional yeast,
   and remaining oil. Blitz in a blender for 20-30 seconds or until the sauce is creamy, adding the oil as
   you blend. You may need to add a little more olive oil if it is too thick.
4. Check the courgettes, they will need 15-20 minutes. They are ready when they are starting to
   brown and are all soft.
5. Boil a pan of water and once boiling add the linguine. Cook for 10 minutes or per packet
   instructions. In the last minute, add the frozen peas.
6. Drain and add the pesto to the linguine and peas. Stir well until all coated. Add the courgettes and
   handful of rocket.