Vegan Pesto Pasta with Chilli Oil

This classic Genovese dish has had a lil’makeover, and it’s HOT!  Swap this format with roast kale, cavolo nero or green beans. Comfort food but slightly lighter using brown rice pasta.

Ingredients:

SERVES 2 GF/VEGAN

200g brown rice pasta 

230g purple sprouting broccoli 

150g frozen petit pois 

100g spinach

Juice of half a lemon 

For the almond pesto 

100g fresh basil, trim off just the very ends of the stalks

100g almonds

170ml extra virgin olive oil

Zest of 2 lemons and the juice of half 

A pinch of caster sugar

1 tbsp white wine vinegar

1 level tsp garlic, mashed into a paste 

Sea salt and black pepper to taste 

2 tbsp Chilli Oil for serving 

Take out a handful of the almonds and put to one side. Add all the remaining ingredients for the pesto into a blender and mix until smooth. Then add the remaining nuts and pulse blend twice just to break them up. Taste to check the seasoning, adding more lemon juice, salt or pepper if needed and place to one side. This will keep for 4 days in the fridge. 

Put a full kettle on to boil. When ready add half the water to a large saucepan to boil and add salt. Trim the ends of the broccoli and when the water is bubbling add them to the pot for 3 minutes and then the frozen peas and spinach for 11⁄2 minutes.

Drain the greens and fill up the same saucepan with the second half of the kettle water. Bring to the boil again and when bubbling add in the brown rice pasta. Cook according to the packet’s instructions and drain when al dente. Run the hot water tap and wash over the pasta to remove the starch and tip the pasta into a serving bowl. 

Toss the pesto through the pasta, then add the greens, lemon juice and a couple of spoons of Chilli Oil to finish!