Pesto & Butterbean Pasta

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Pesto pasta is always a go-to meal and this homemade pesto is simple, quick and packed with vegetables. Stir it through your favourite pasta shapes with some tomatoes and butterbeans for protein.

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SERVES 2
PREP TIME 5 MINUTES
COOKS TIME 10 MINUTES
DIFFICULTY SUPER EASY

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Ingredients

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For the Creamy Avocado Pesto:
40g spinach
15g fresh basil
½ yellow pepper, chopped
40g cashew nuts
2 tbsp lemon juice
1 garlic clove
1 tbsp olive oil
2 tbsp nutritional yeast
Salt and pepper

For the Pasta:
1 tin butterbeans, drained
160g cherry tomatoes, halved
2 portions of cooked pasta shapes

To serve:
extra basil, seeds

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Method

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1.
Add the spinach, fresh basil, yellow pepper, cashew nuts, lemon juice, garlic cloves, olive oil, nutritional yeast, some salt and pepper to a food processor or blender and blend until creamy and smooth.

2.
Cook the pasta according to packet instructions.

3.
Stir the creamy pesto into the pasta and add the butterbeans and tomatoes.

4.
Serve the pasta warm or cold topped with extra basil and some seeds.

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