Pesto Pasta

Ingredients

• 2 ½ oz Pine Nuts
• 3 tbsp Olive Oil
• ½ cup Kale
• ½ cup Fresh Basil
• 2 cloves Garlic
• 1 Unwaxed Lemon Zest
• ½ cup Olive Oil
• Salt
• Black Pepper
• 12 ⅓ oz Tortiglioni
• 3 ½ oz Frozen Peas
• 1 tbsp Coconut Yogurt
• 2 Zucchini
• 7.05 oz Asparagus Chopped
• 1 tbsp Olive Oil
• ¼ tsp Red Pepper Flakes
• 2 tbsp Pumpkin Seeds

Instructions

1. Roast the pine nuts in a hot pan until toasted. Allow the nuts to cool down completely.
2. Into a blender, place all the pesto ingredients (pine nuts, olive oil, kale, fresh basil, garlic cloves, lemon zest, Salt & pepper) apart from the olive oil. Process until chopped small and then start trickling in olive oil while the motor is going. 
3. Adjust the seasoning to your taste. 
4. Boil a large pan of water and cook your pasta. 
5. Prepare the vegetables in a separate pan, stir-fry the zucchini and asparagus for 2 minutes. Boil the peas for 2 minutes. 
6. Drain your pasta and toss it in the pesto, coconut collaborative yogurt and mix the veggies in and serve. 
7. For the topping, scatter toasted pumpkin seeds and chili flakes.