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- Tenderstem spaghetti with peas and pistachio pesto
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Ingredients
- 1 tbsp of olive oil
- 300 g of tenderstem broccoli, half any thick stems lengthways
- 250 g of fresh or frozen peas
- 1 lemon, zest and juice
- 100 g of fresh basil, leaves picked
- 2 garlic cloves, peeled
- 2 tbsp of nutritional yeast, optional (or use parmesan)
- 60 g of pistachio nuts
- 125 ml of extra virgin olive oil, for the pesto
- 500 g of spaghetti