Green pesto and pesto and pea pasta

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Ingredients :

serves 2-4

Pesto

• 1 pack silken tofu

• 100g spinach

• 100g kale

• 2 tbsp olive oil

• 2 tbsp nutritional yeast

• 2 tsp miso paste

• 1 garlic clove (chopped)

• 1/2 tsp cumin

• 2 tbsp chives/basil/parsley

• Sea salt & black pepper

Pasta

• 400g pea penne pasta

• 4 cups boiling water

• Dash of salt

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How to :

• Place all ingredients into a blender or food processor and blitz until smooth.

• In a small saucepan, bring the water to a boil, add a dash of salt. When bubbling, add in your pasta. Cook the pasta as per instructions. Usually 8-10 minutes.

• Once cooked, drain the pasta and return to the stovetop. Pour in the pasta and stir in the greens pesto sauce until combined.

• Serve up on its own or add in some butterbeans or shredded chicken.

• Can be eaten hot or cold.

• Stored up in the fridge for up to 4 days.

Image from Pinterest.