INGREDIENTS:
- 100g wholewheat spaghetti
- 2 small potatoes
- 4 green french beans or a 6 courgette batons about 10 cm long (basically bean shaped)
- 15g basil leaves
- 2 tbsp pine nuts
- 1/2 a large clove of garlic 0r 1 small one
- 2 tbsp nutritional yeast
- 3 tbsp extra vigin olive oil
- Salt
- Put a large saucepan filled with water on the stove to boil.
- Cut the potatoes into chunks (leave the skin on) and add to the saucepan.
- Wash the beans, top and tail them and cut them into 3 equal parts OR wash the courgette and cut it into bean sized pieces.
- Put the basil leaves, pine nuts, garlic, a generous pinch of salt, nutritional yeast and olive oil in a blender and blend until smooth.
- When the water is boiling add a pinch of salt, a dash of olive oil, the spaghetti and the beans or courgette. Leave to boil for 10 minutes or according to the cooking instructions for the spaghetti.
- Place the serving dishes on the counter. Add three tablespoons of cooking water to each dish. Drain the spaghetti (and beans/courgette and potato). Put the spaghetti, beans/courgette and potatoes on the plates. Add the pesto on top and mix thoroughly. Sprinkle with more nutrtional yeast if desired.
Source: Yummyvege
Share It To Your Friends!
Loading...
