Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
2 Blend pesto
Meanwhile, peel the garlic. To a food processor or blender, add the basil, pinenuts, cashewnuts, nutritionalyeast, garliccloves, lemon juice, oliveoil, crumbled stockcube and salt. Blitz. This is your pesto.
Tip!Add a splash of water if the pesto needs help coming together!
Chop the sun-driedtomatoes. Return the drained pasta to the pot. Add the pesto, babyspinach, sun-driedtomatoes and peas. Mix thoroughly and warm over a low heat until the spinach has wilted and the pasta is warmed through. Serve immediately.