Vegan Pesto Pasta | Vegan Pasta Recipes | Veganuary

Ingredients

• 70g pine nuts
• 3 tbsp olive oil
• 30 g kale
• 30 g fresh basil
• 2 garlic cloves
• 1 unwaxed lemon zest
• 120ml olive oil
• 1/4 tsp salt and pepper (to taste)
• 350g tortiglioni
• 100g frozen peas
• 1 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)
• 1/4 tsp chilli flakes (optional)
• 20 g pumpkin seeds (optional)