Ingredients

The following ingredients have 4 Servings
  • 250 g broccoli (broken into florets, you can use the stalks too)
  • 1 clove garlic (chopped)
  • 50 g basil leaves (roughly torn)
  • lemon (juiced)
  • 50 g cashew nuts (pine nuts or sunflower seeds also work well)
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • pinch salt (optional)
  • 500 g new potatoes (chopped into equally sized pieces)
  • 220 g green beans (topped and tailed and cut in half)
  • 300 g pasta

Instruction

  • Bring a large pan of water to the boil and add the 250g broccoli florets. Cook until just starting to soften - about five minutes.
  • Drain and allow to cool slightly. If you wish you can put them in a bowl filled with ice cubes now which will help to keep them vibrantly green.
  • Rinse out your saucepan and refill with clean water. Bring to the boil then cook 500g prepared new potatoes for 10 minutes. Add 220g prepared green beans and cook for a further 3-5 mins until soft. Keep an eye on the potatoes and test with a sharp knife as they’ll cook quicker if you’ve cut them smaller. Drain and set aside.
  • While the potatoes are cooking bring a separate pan of water to the boil and cook your pasta according to the packet instructions.
  • While the pasta and potatoes are cooking put the cooked broccoli into your food processor along with 1 chopped clove of garlic, 50g torn basil leaves, the juice of a lemon, 50g cashew nuts, 3 tablespoons olive oil, 2 tablespoons nutritional yeast and a pinch of salt.
  • Blend everything together.
  • Stir the pesto through the pasta and add the cooked green beans and new potatoes. Gently warm through and serve immediately.