Vegan Broad Bean Pesto Pasta
This fresh and healthy vegan broad bean pesto is deliciously summery! Broad beans (aka fava beans) make a wonderful chunky pesto sauce, and beautifully marry up with the lemon, garlic and basil flavours. This makes an easy vegetarian and vegan pasta meal.
4 Tbsp toasted pine nuts 3 garlic cloves Juice of 1 large lemon ¾ cup ( 100 g) cooked broad beans, leave the skins on 4 Tbsp olive oil Handful of basil
Add the pine nuts, garlic cloves and broad beans to the food processor and pulse until chunky.
Add the lemon juice and basil, pulse a few more times before adding the basil and olive oil.
Blend until it becomes creamy, but do not allow it to puree too much- it is nice with lots of chunk!
Suggestion: for added creaminess, add a ripe avocado to the mix!
Nutritional ingredients calculated on the basis that this is mixed with 1 package of spaghetti.
Serving: 1 g , Calories: 256 kcal , Carbohydrates: 18 g , Protein: 4 g , Fat: 20 g , Saturated Fat: 2 g , Polyunsaturated Fat: 16 g , Sodium: 115 mg , Fiber: 3 g , Sugar: 9 g