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Pasta Pesto & Nut Parmesan

Serves 2



Ingredients

200g good-quality gluten-free pasta or your preference – such as spelt or wholegrain

1/2 courgette

4 tbsp Pumpkin Seed Pesto (see below)

4 tbsp Nut Parmesan (see below)

Handful of basil

Handful of rocket



Instructions

Cook the pasta following the packet instructions. While the pasta is cooking, cut the courgette into ribbons, either with a slicer or just roughly grate it, then set aside.



Drain the cooked pasta, reserving a tiny bit of the cooking water, then return the pasta to the saucepan.



Stir in the pumpkin seed pesto along with the courgette and give it a good stir until all the pasta is coated.



Ladle into bowls, top with the nut parmesan, some basil and peppery rocket and serve straightaway. This is one of my go-to quick meals, especially after a long day.



Pumpkin Seed Pesto

Makes 1 x 250g jar



Ingredients

250ml olive oil, plus extra for sealing

120g pumpkin seeds

Bunch of basil (30g)

1 garlic clove, peeled

1/2 tbsp each salt and black pepper



Instructions

Simply add all the ingredients to a blender and blitz until you have a lovely pesto.



You can choose to blend until smooth or to a chunkier consistency, if you prefer.



Nut Parmesan

Makes 1 x 150g jar



Ingredients

60g almond flour

60g unsalted hazelnuts, or buy toasted if you prefer

1 tbsp salt



Add-ins

Chilli flakes – for the daring spice lovers

1 tsp nutritional yeast – for the fully fledged vegans



Instructions

If you don’t have pre-toasted hazelnuts, start by toasting the nuts in a hot frying pan until slightly brown and let cool.



Once cool, either crush in a pestle and mortar or whizz in a food processor or coffee grinder until you get a chunky consistency.



Simply mix the rest of the ingredients together and you have the perfect sprinkle for pasta dishes, salads and anything you would normally grate parmesan over.