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Vegan pesto pasta with broad beans

This vegan pesto pasta with broad beans is ready within 15 minutes so it’s perfect on busy days! I used ready-made pesto, which was a bit bland so jazzed it up with roasted garlic, lemon zest and chilli. I served the dish using gluten-free brown rice penne.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice can be gluten-free
  • 100 g broad beans can be from frozen
  • 2 Tbsp vegan pesto
  • Zest of ½ lemon
  • 2 cloves of roasted garlic
  • Pinch of Chilli flakes
  • 50 g wild rocket leaves
  • 2 Tbsp sliced black olives
  • Grated vegan cheese optional

Method
 

  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, mix the pesto with the lemon zest and roasted garlic into a paste.
  3. For the last five minutes of the cooking time, add the broad beans to the pasta.
  4. Drain, then put the pasta and beans back into the pan. Add the pesto and gently combine. Add a couple of pinches of chilli flakes, then fold in the olives and rocket leaves.
  5. Serve immediately with plenty of freshly ground pepper and grated vegan cheese, if liked.