Sunflower Pesto Pasta
This simple and quick pasta is great for a mid week meal and keeps well in the fridge for the next day! You can even make a batch of the pesto to use throughout the week. I used sunflower seeds here, but they can easily be substituted for any other seed or nuts. Let me know how you get on if you make this, I hope you enjoy!
Pesto ingredients (serves 2-3)
½ cup sunflower seeds (soaked in warm water for 1 hour)
Large bunch basil
3-4 tbsp milk of choice (I used soya)
2 cloves of garlic
Salt & pepper to taste
1/2 green/red pepper
Pasta & toppings
Approx 75g pasta of choice per person
Extra sunflower seeds for topping
2 handfuls of spinach
Pre-heat oven to 180c
-Cut your pepper and courgette to small approx thumb sized pieces. Add olive oil, salt and pepper & roast in the oven for approx 30 mins (depending on your settings, keep checking!)
-After approx 15 mins start cooking your pasta according to the instructions
-Drain the sunflower seeds & blend all of your pesto ingredients well in a blender, less if you like a chunky sauce!
Cook your pasta to packet instructions
Once your roasted veg is done, combine all of the veg, pasta, sauce and spinach in a pan to heat through. Serve whilst warm & top with optional tomatoes and extra sunflower seeds- enjoy!