Classic Italian Basil Pesto Pasta

One of the things I love the most about summertime is the abundance of fresh herbs. They not only inject a huge amount of flavour to any dish but they are also super nutritious and rich in vitamins and antioxidants. 

Basil especially is one of my go to herbs and I love to use it in almost all of my summer cooking, think herby summer salads or fresh pasta sauces. It's just so delicious. 

My classic Italian basil pesto pasta is such a dish, the basil brings the whole dish alive and burst with flavour.

INGREDIENDS
serves 4

500g pasta
2 courgette 
225g peas
150g pine nuts
2 handfuls of basil leaves (50g)
4 tbsp olive oil
30g grated vegan parmesan cheese
salt and pepper

DIRECTIONS

1. Place the pine nuts, basil leaves, olive oil and parmesan cheese in a food processor, whiz for about a minute until until all ingredients form a smooth and creamy pesto paste.

2. Cook the pasta in salty water, according to package instructions. 

3. In the meantime while the pasta is cooking, chop the courgette into thin slices and fry in pan with a little olive oil on both sides until they are perfectly cooked and golden brown.

4. Place the peas in a saucepan of cold water, cook them until the water boils and then drain.

5. Finally, once the pasta has finished cooking and has been drained, toss the pasta together with the pesto, peas and courgette

6. Season with salt and pepper and serve with freshly grated parmesan