Ingredients
Serves 2
Pesto
Method
- First, make the pesto. Add the basil and hemp seeds to a food processor and pulse until it forms small chunks. Add the parmesan and garlic, and pulse 6–8 times, then turn on the food processor (so it’s running) and pour in the olive oil. Finally, transfer to a jar and stir in the salt and pepper. Set aside.
- Bring a large pot of water to the boil, then add 2 tsp of salt. Add the pasta and cook per the packet instructions.
- Meanwhile, to prepare the broccoli and zucchini, heat a skillet over medium heat. Add ½ tbsp olive oil, then add the zucchini and broccoli in a single layer. Season to taste, then cook for 5 minutes. Carefully flip the veg and cook for a further 3 minutes.
- Drain cooked pasta and rinse. Stir the pesto through the warm pasta, then toss through the sautéed zucchini and broccoli. Sprinkle with some extra hemp seeds (optional) and serve immediately.
TIP: If you prefer, you can substitute the vegan parmesan with ¼ cup of cashews and ¼ cup of nutritional yeast blitzed together in a blender.
