Creamy Pea, Asparagus & Broccolini Pasta with Mint Pesto - WellBeing Magazine

Ingredients

• Pea & Mint Pesto:
• ½ cup frozen peas, thawed
• ½ cup mint leaves
• 1 clove garlic
• ½ cup water
• ¼ cup pine nuts, toasted + 1 tbsp to serve
• 2 tbsp nutritional yeast + ½ tbsp to serve
• 1 tsp salt
• ¼ onion, finely diced
• 1 garlic clove, chopped
• ½ cup frozen peas
• 3 broccolini stems, sliced in half lengthways
• 3 asparagus spears, sliced in half lengthwise
• 100g dried chickpea casarecce pasta, cooked in boiling water
• Few mint leaves, to serve