Vegan Pesto Pasta | Vegan Pasta Recipes | Veganuary

Ingredients

• 70g pine nuts
• 3 tbsp olive oil
• Handful of kale
• Handful of fresh basil
• 2 garlic cloves
• 1 unwaxed lemon zest
• 120ml olive oil
• Salt & pepper to taste
• 350g tortiglioni
• 100g frozen peas
• 1-2 tbsp Natural Coconut Yogurt (or your preferred vegan yogurt)
• 2 courgettes sliced thinly
• 200g asparagus chopped
• 1 tbsp olive oil (if stir frying vegetables)
• Chilli flakes (optional)
• Pumpkin seeds (optional)