This recipe is ideal for weekday lunch boxes, speedy dinners, or even to take along to picnics when the weather permits! Created by The Food Medic, this dish makes a delicious appetiser for any occasion, with the bonus option of adding any extra vegetables you fancy, like broccoli or asparagus. This one-pot recipe has minimum clean-up, meaning more time for you to savor and enjoy! Be sure to tag us online and post your reactions!


 Serves: 2


  • 200g of penne pasta (or pasta of choice)
  • handful of frozen peas

(For the pesto)

  • 2 handfuls of fresh basil
  • 2 cloves of garlic, chopped
  • 2 tbsp of cashew nuts
  • 60ml olive oil
  • Juice of a lemon
  • 2 tbsp water
  • 2 tbsp of nutritional yeast (optional)
  • Salt and pepper to season


  • To make the pesto – blitz the cashews first in a blender until chunky texture is achieved (not powder/flour consistency).
  • Add all the remaining pesto ingredients to the blender and whizz until the desired texture is achieved. Add salt and pepper to taste.
  • Cook the pasta as per packet instructions (usually 8-10 mins) and add the frozen peas in for the last 4 minutes. Drain the pasta and peas and stir the pesto through.
  • Serve with a little grating of nutritional yeast on the top, (optional).


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