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.
Ingredients
- 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
Instructions
- 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!
Notes
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: 1g, Calories: 256kcal, Carbohydrates: 18g, Protein: 4g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 16g, Sodium: 115mg, Fiber: 3g, Sugar: 9g