Creamy Roasted Red Capsicum Pasta

Ingredients

• 90 grams Fresh Basil
• 1 cup Peas, cooked
• teaspoon Garlic, minced
• 2 tablespoons Sunflower Seeds
• 2 tablespoons Nutritional Yeast (optional)
• teaspoon Lemon Juice
• 2 tablespoons Olive Oil
• Salt & Pepper, to taste
• 1 package ORGRAN Buckwheat Penne
• 1/3 cup Sundried Tomatoes
• 1 Large handful of rocket, roughly chopped

Method

1. In a high speed blender, combine the basil, peas, garlic, nutritional yeast, lemon juice and olive oil.
2. Slowly add the sunflower seeds while the blender is running.
3. Blend until smooth and add salt and pepper as desired.
4. Cook the pasta according to packet instructions.
5. Drain and rinse thoroughly before returning to the pot.
6. Combine desired amount of pesto with the pasta and stir through.
7. Lightly stir though the rocket and sundried tomatoes and serve!