Warm green pea pasta | Women's Weekly Food

Ingredients

• 1 cup (200g) pepitas, toasted
• 3 cups (50g) baby rocket
• 1 cup basil leaves, plus extra to serve
• 1 cup (80g) finely grated vegetarian parmesan-style cheese, plus extra to serve
• 2 tbsps lemon juice
• ⅓ cup (80ml) extra virgin olive oil
• 500 grams capunti pasta
• 1 tbsp extra virgin olive oil, extra
• 1 medium leek (350g), trimmed, white part sliced thinly
• 400 grams can cannellini beans, drained, rinsed
• 2 cups (240g) frozen peas
• 2 cups (35g) baby rocket, extra
• Lemon wedges, to serve (optional)