Spring Pasta

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INGREDIENTS

• 16 ounces spaghetti, tagliatelle or pasta of choice

  Pesto

• 11/2 cups Peas

• 2 cups loosely packed basil leaves

• 1 cup loosely packed mint leaves

• 1 tsp salt

• 1/2 tsp pepper

• Juice of 1 lemon

• 1/2-3/4 cup roasted pistachios

• 2 tbsp nutritional yeast

• 1/4 cup extra virgin olive oil

  Gremolata

• 1/2 cup fresh parsley

• 1/4 cup pistachios roasted

• Zest of 2 lemons

• 1/2 tsp chilli flakes

• 1tsp flakey salt

• 2 tbsp olive oil

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RECIPE

1. Put your pot of water for your pasta to boil and add a tbsp of salt

2. Add all ingredients for pesto into a blender and blitz till smooth (I sometimes like to keep it a little chunky but it's a preference thing!)

3. Add pasta to boil

4. For the gremolata, chop up parsley and pistachios finely and then add remaining ingredients and mix

5. Once pasta is boiled, strain and mix sauce in

6. Garnish with gremolata and a drizzle of olive oil. We also added asparagus ribbons for cuteness!

   Say a prayer of gratitude, serve with joy and eat with love!