![Pasta Primavera with Watercress & Almond Pesto [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2019/04/Pasta-Primavera-with-Watercress-Almond-Pesto-vegan-©-The-Flexitarian-Annabelle-Randles-v8-300x300.jpg)
Vegan Pasta Primavera with Watercress & Almond Pesto
This vegan Pasta Primavera with Watercress & Almond Pesto is packed with vegetables and flavours.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g asparagus
- 150 g tenderstem broccoli
- 75 g mangetout
- 75 g frozen peas
- 75 g frozen broad beans
- 360 g spaghetti
- 3 spring onions
- 2 handfuls of pine nuts
- pink peppercorns or red chilli
FOR THE PESTO:
- 80 g watercress
- 20 g fresh basil
- 1 garlic clove
- 2 Tbsp lemon juice
- 75 g blanched almonds
- 15 mint leaves
- 3 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 2 Tbsp nutritional yeast
- extra olive oil
Instructions
TO MAKE THE PESTO:
- Place watercress, basil, garlic clove, lemon juice, blanched almonds, mint leaves, salt and 3 Tbsp of extra virgin olive oil in a blender. Whizz until smooth. Transfer to a bowl when done. Add nutritional yeast and more olive oil (I usually add 3 to 4 Tbsp) until you have your desired consistency. Set aside.
TO MAKE THE VEGETABLES & PASTA:
- Remove and dispose of hard stalks of asparagus. Cut each asparagus in 3. Cut tenderstem broccoli in halves.
- Heat two large pans of water.
- When boiling, put the spaghetti into one of them.
- When the spaghetti have only 10 mins left to cook, add asparagus to the other pan of boiling water. 2 minutes later add mangetout and broad beans. 1 minute later add the tenderstem broccoli. 2 minutes later the peas. Cook for another couple of minutes until vegetables are done. They should still have a bite.
- By that time the pasta should be cooked. Drain pasta and vegetables. Transfer pasta to a large serving dish. Toss in pesto and vegetables.
- Serve straight away topped with sliced spring onions, pine nuts and pink peppercorns.
Nutrition
Serving: 250gCalories: 640kcalCarbohydrates: 88gProtein: 24gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 183mgPotassium: 801mgFiber: 11gSugar: 8gVitamin A: 2637IUVitamin C: 72mgCalcium: 175mgIron: 5mg