Pistachio Pesto Pasta

Instructions

1. Cook the pasta in salted boiling water for 8 minutes.
2. Add the spinach and frozen peas to the pasta, and leave to cook for a further 2 minutes or until the spinach has wilted and the pasta is al dente. Then drain the pasta, saving 4 tbsp of pasta water for later.
3. Peel the garlic and add the cloves to a food processor along with the pistachios, nutritional yeast, basil, mint, chilli flakes, the zest of ½ of the lime, the juice from the lime, the reserved pasta water, extra virgin olive oil, and generous pinches of salt and pepper. Process until smooth.
4. Slice the cherry tomatoes in half and stir them into the pasta along with the pistachio pesto, until the pasta is fully coated in the pistachio sauce.
5. To serve, divide the pasta between 4 bowls. Enjoy!