Cashew and avocado pesto pasta

Sloppy recipes (Ebury Press, £20)
Images by Owen Regulation.

elements – Serves 2

60 grams cashews
1 zucchini
200 grams rigatoni or penne pasta
1 bunch basil
1 tablespoon dietary yeast
3 garlic cloves
1 lemon
100 grams dried tomatoes in oil
Rocket bunch

highway

1- Place the cashews in a big pot of boiling water and depart them on low warmth for five minutes. In the meantime, reduce the zucchini into 1cm rounds and put aside for later. Utilizing a slotted spoon, take away the cashews from the pot and put aside in a bowl. Return the water to the pot till it boils, add the pasta, and simmer for 10 minutes.

2 To arrange the pesto, peel and grind the avocado and add the flesh to the blender with the basil, cashews, dietary yeast, garlic, 2 tablespoons of olive oil and 150 ml of water. Squeeze half the lemon and beat till easy.

3- Warmth a superb quantity of olive oil in a deep-sided frying pan over excessive warmth. Add the zucchini slices and prepare dinner for 2-3 minutes on all sides till charred, then flip off the warmth.

4 As soon as the pasta is cooked, drain nicely and return to the pot over low warmth, stirring with the pesto, zucchini slices and sun-dried tomatoes. Heat for two minutes.

5 – Pour the pesto pasta into serving bowls, place a handful of contemporary arugula on high, and a superb squeeze of the remaining lemon.