Pistachio + broccoli pesto pasta

1 head of broccoli roughly chopped including the stalk

200g pasta

150g silken tofu

1 tbsp olive oil

60ml plantbased milk

zest juice of 1 lemon

2 garlic cloves

salt pepper

50g pistachios

100g frozen peas

50g spinach

25g fresh basil

2 tbsp nutritional yeast

Step 1

Preheat oven to 180°c. add the broccoli and garlic to a baking tray and drizzle with oil and salt. roast in the oven for 20 minutes.

Step 2

Cook the pasta according to packet instructions, adding the peas for the final 2 minutes, and reserving some of the pasta water before you drain.

Step 3

Peel the roasted garlic cloves, then add them to a blender with the roasted broccoli, pistachios, silken tofu, lemon zest and juice, fresh basil, spinach, nutritional yeast, plant-based milk, 60ml of the reserved pasta water, and some salt and pepper. blend until smooth.

Step 4

Transfer the pesto to a pan and heat through for a few minutes, adding some more pasta water if needed. then stir in the cooked pasta and peas.