Spaghetti with broad bean pesto

Spaghetti with broad bean pesto

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This version of pesto, enriched with silken tofu and white miso, is well worth trying. Feel free to use broccoli, asparagus or fresh peas instead of the broad beans. If you’re in the mood to make more changes, then go ahead and use mint or coriander instead of the basil.

Ingredients

Quantity Ingredient
250g shelled broad beans
1 garlic clove, crushed
3 tablespoons roasted pine nuts
2 large handfuls basil, chopped
3 tablespoons extra virgin olive oil
300g silken tofu
2 teaspoons white miso
1 lemon, finely zested
1/4 teaspoon freshly ground black pepper
200g spelt spaghetti

Method

  1. Bring a saucepan of water to the boil, drop in the broad beans and cook for 5 minutes, or until tender but still firm. Refresh immediately under cold running water, then drain again. Remove the outer skins and discard.
  2. Put the broad beans, garlic and pine nuts in a food processor and pulse until the mixture resembles breadcrumbs. Add the basil, oil, tofu, miso, half the lemon zest and the freshly ground black pepper and process to make smooth purée.
  3. Meanwhile, cook the pasta in a saucepan of boiling salted water for 7 minutes, or until al dente. Drain the spaghetti and toss with the pesto sauce, making sure it is evenly coated. Serve in bowls with the remaining lemon zest sprinkled on top.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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