Pea Pesto Pasta

 I bloody love pasta. Who doesn't? It's cheap, versatile, and perfect for those times unexpected guests drop by and you need to make something at short notice. Or the more likely you're feeling a bit naff and want something low-maintenance and filling. I bloody love pesto too, but it's so tricky to find good vegan pesto that's a) cheap and b) doesn't taste like burned plastic (I'm looking at you, Sacla). Solution? Potted basil plant. Boom. Unlimited pesto.

 We always used to have one at my parent's house for our rabbit, Alan, when I was growing up. The smell of fresh basil always reminds me of him. He was the best rabbit ever. He had no front teeth, they had to be removed because of how they were growing in; the poor guy had an underbite and he wasn't able to wear them down like other bunnies could, and he regularly had to have the back ones filed down by the vet. I always think of him too whenever I'm grating carrots for carrot cake, every day I'd grate him a carrot because he couldn't take bites off of whole ones like other rabbits. Every time I go to Pets At Home to get mealworms and food for Stormageddon, Paul has to drag me away from the rabbits they have up for adoption so Stormy doesn't end up with a new sibling. But as soon as we live somewhere with a decent back yarden then I'm getting a rabbit before any other household essential. It's not up for debate. 

 Anyway, rabbits aside, I love this recipe. I've seen many variations of it but I've finally adapted one that I could probably make with my eyes closed. Though given how clumsy I am it probably wouldn't be a good idea. Peas are cheap, full of protein, and delicious. They're great in pesto recipes as they don't dull the flavour of the basil, but make it spread further so you don't have to use as much and end up killing your basil plant.

Serves 2

For the pesto

• 120g frozen peas, defrosted
• 3-4 cloves of garlic
• a few handfuls of fresh basil
• 1 tbsp lemon juice - bottled or fresh
• a splash of balsamic vinegar
• 1 tbsp nutritional yeast - or finely grated vegan/veggie-safe cheese

Everything else

• 150ml vegetable stock
• 1 brown onion, finely chopped
• 1-2 cloves of garlic, minces (I love garlic okay!? Nobody is making you kiss me 😘)
• 2 tsp/1 tbsp oil
• 100g mushrooms, sliced 
• 100g cherry tomatoes - prepared as they are here
• 120g your preferred pasta - I'd recommend fusilli or tagliatelli, though I just used regular spaghetti here
• Optional: A few handfuls of spinach (about one lump of frozen spinach), chopped black olives, veggie/vegan chicken pieces

 Method

1. Prepare the cherry tomatoes using the method from my Spicy Tomato Soup recipe.
    
2. Begin with the pesto. Using a food processor or hand blender, combine until nice and creamy, this should take a few minutes. If using a hand blender then I'd recommend adding a little vegetable stock to thin it out a little while blending. .
3. Prepare the pasta as you prefer it, al dente or cooked within an inch of its life. Or if you're feeling fancy maybe try one of these methods.
4. While the pasta is cooking (be sure to keep an eye on it though), begin by frying the onion over medium heat until translucent, then add the garlic until it begins to brown.
5. Add the mushrooms and cook until they begin releasing their liquid, then turn up the heat to evaporate it.
6. Reduce the heat once again. By now your pasta should be cooked, drain and add to the pot along with the pesto, the rest of the stock and the cherry tomatoes. 
7. Cook for another few minutes to combine the flavours, and add any extras your fancy.
8. Serve with a glass of your favourite wine or non-alcoholic bevvy. Cheers!

Variations

Avocado Pesto: Substitute the peas for an avocado for a creamier pesto, though I'd recommend using more basil to balance out the flavour.