This is my absolute favourite meal at the moment! It’s so simple and easy to make that we’ve had it for dinner on three nights in the last week! It’s such a nice change from bog standard tomato sauces, and a nice twist on traditional pesto. It’s refreshing, nutritious and completely dairy and gluten free. I hope you give it a go!
250g frozen peas
2 garlic cloves-peeled
50g cashew nuts
Good handful fresh mint leaves
6 tbsp extra-virgin olive oil
Salt and pepper
200g dried gluten free spaghetti (I use Doves Farm brown rice spaghetti)
Cook the peas and whole garlic cloves in boiling water for 2-3 minutes until just tender, then drain and add to a food processor.
Add the cashews, mint, olive oil and salt & pepper to the food processor then pulse until the ingredients are roughly chopped.
Cook the spaghetti according to the packet instructions.
To serve, pile the spaghetti into bowls and top with big dollops of the pesto mmmmmmm!
*non vegans could also try adding parmesan cheese and crispy bacon
There may be a little bit of pesto left over, depending on portion size, and if so, it’s great spread onto gluten free toast!