Coriander, Lime & Pumpkin Seed Pesto Pasta

Some vegan goodness for ya.

25 mins | serves 2 | easy as pasta


200g vermicelli pasta – aka angel hair

135g black olives, torn and stones removed

1/2 red pepper, diced

2 tbsp oil for cooking

dried red basil, fresh basil, pumpkin and sesame seeds to garnish

pumpkin seed pesto: 

40g pumpkin seeds

30g pine nuts, plus more toasted for garnish

50g basil leaves

30g coriander

200ml e-v olive oil

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp black pepper

pinch cayenne

1 lime, juice


Get all the pesto ingredients in yer whizzer and whizz them up until its pesto like – mostly smooth but still a bit chunky. Set aside for a mo.

Get a large pan of salted water on to boil and when it does throw in the pasta and cook for 6-8 mins for an al dente bite.

Drain the pasta, retaining a splash or two of the cooking water in the pan, return the pasta to the pan and stir the olives and red pepper through the pasta, season. Add the pesto and stir it through leaving a few little lumps of loveliness.

Garnish with toasted pine nuts, more fresh basil, dried red basil, a final flourish of olives, and pumpkin and sesame seeds.

Bangin’ pasta.


Seen in Vegan Life magazine July/Aug 16, from Eaternity by Jason Wrobel, and adapted a little by us here.

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