Vegan Penne with green pesto

Ingredients

• 100 g pasta penne
• 50 g frozen peas
• 50 g asparagus beans
• 3 x sun-dried tomatoes in oil
• 70 g green pesto
• 1 x lemon
• 1 ½ tbsp vegetable oil
• 1 clove garlic
• 1 handful chives
• 1 pinch salt
• 1 pinch black pepper
• 1 tbsp vegan parmesan

Method

1. Boil the penne as instructed on the package until it becomes al dente. Rinse in cold water when cooked and set aside.
2. Boil peas and asparagus beans as directed on the package. Rinse with cold water when done cooking. Cut asparagus beans in half and set aside with the peas.
3. Make the pesto sauce by mixing together pesto, cooking oil, lemon juice, crushed garlic, finely chopped chives, salt and pepper. The sauce should have a fresh taste.
4. Mix penne together with the peas, asparagus beans and the pesto sauce.
5. Top with chopped sun-dried tomatoes and heat for a few minutes. Season with salt and pepper.
6. Finish by grating some parmesan on top.