Vegan Pasta Pesto with Hazelnuts, Peas and Miso
A super easy vegan pasta pesto that's insanely healthy, gluten free and dairy free. It's ready in 15 minutes making this an easy and delicious weeknight meal.
Servings 2 people
Cost $10/ 7€
Equipment
Ingredients
- 80 g frozen peas Or fresh peas + 1 ice cube
- 60 g hazelnuts peeled
- 150 g baby spinach washed
- 1 clove garlic peeled
- 100 g olive oil extra virgin, the best quality you can find
- 1 whole lemon zest only with a microplane
- 2 tbsp white miso
- ½ tsp black pepper freshly cracked
- ¼ tsp sea salt
- 150 g spaghetti dried
Instructions
- Toast the hazelnuts in the oven for about 8 minutes at 375°F/190°C. Let this cool completely.
- Using a food processor, blend everything together except for the toasted hazelnuts. Don't overblend, just until a sauce is made.
- Next add the cooled, toasted hazelnuts and pulse a couple of times to combine. The consistency of the pesto should spread nicely on toast.
- Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package instructions or until al dente.
- Add 6 tbsp of the pesto to a pan and allow to temper while the spaghetti cooks but don't heat directly. You can always add more pesto later if you want a stronger flavour.
- Once the pasta is cooked, add to the pesto and toss. Add 1-2 ladles of hot pasta water until a nice sauce consistency is achieved. Serve right away and garnish with chopped toasted hazelnuts, fresh black pepper and a glug of olive oil on top. Enjoy!
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