Grubby Recipes (Ebury Press, £20)
Photography by Uyen Luu.
INGREDIENTS – Serves 2
60g Cashews
1 Courgette
200g Rigatoni or penne pasta
1 Handful Basil
1 tbsp Nutritional yeast
3 Garlic cloves
1 Lemon
100g Sun-dried tomatoes in oil
Handful Rocket
METHOD
1 Tip the cashews into a large saucepan of boiling water and simmer for 5 minutes. Meanwhile, slice the courgette into 1cm rounds and set aside for later. Using a slotted spoon, remove the cashews from the saucepan and set aside in a bowl. Bring the pan of water back to the boil, add the pasta, and simmer for 10 minutes.
2 To make the pesto, peel and stone the avocado and add the flesh to a blender, along with the basil, cashew nuts, nutritional yeast, garlic, 2 tablespoons of olive oil and 150ml water. Squeeze in half the lemon and blitz until smooth.
3 Heat a good drizzle of olive oil in a deep-sided frying pan over a high heat. Add the courgette slices and cook for 2–3 minutes on each side until charred, then take off the heat.
4 Once the pasta is cooked, loosely drain and return to the saucepan over a low heat, stirring through the pesto, courgette slices and sun-dried tomatoes. Warm through for 2 minutes.
5 Spoon the pesto pasta into serving bowls and top with a handful of fresh rocket, and a good squeeze of the remaining lemon.
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