Ecology Winter Warmer Recipes: Lemon & Basil Pasta by @fooddesignstudio

Inspiring your weeknight meals with the Ecology Winter Warmers recipe series with Bec from @fooddesignstudio. Up first is the perfect Basil Pesto Pasta. This recipe is so easy to make so you can skip the store bought pesto and give it a go yourself. This recipe is also incredibly versatile and flexible. If you like a more cheesy pasta, increase your nutritional yeast. If you like it more garlicky or zesty, put as much garlic or lemon juice as you like! The best part of home cooking is being able to make it exactly how you like it. Give it a go with the recipe below.

Lemon and Basil Pesto Pasta
Serves: 2  

@fooddesignstudio serves her Lemon and Basil Pesto Pappardelle Pasta in the Oasis Medium Shallow Bowl and Cornflower and Cobalt Dinner Bowls.


1 cup fresh basil leaves, washed
3 large cloves garlic, peeled
80g pine nuts
1/2 cup nutritional yeast
1/2 lemon, juiced
1/4 cup extra virgin olive oil
1/4 cup water
Himalayan sea salt
Black cracked pepper
200g pappardelle pasta or pasta of your choice
1/2 cup lemon zest
Extra olive oil to serve

Place the basil, garlic, pine nuts, nutritional yeast, lemon juice, olive oil, salt and pepper into a high-speed blender or food processor and blend until smooth or your desired texture. Set aside.
Fill a large saucepan three quarters full of water, bring to the boil on the stove and once at a boil add a pinch of salt, add the pasta, stir and boil as per the packet instructions.
Drain the pasta.
Pour basil pesto sauce over the pasta and toss to coat.
Place pasta in a large serving bowl or individual serving bowls. Season with extra salt, pepper and olive oil. Sprinkle with lemon zest.

Wanting to make more ahead of time? The pesto recipe can be kept in the fridge or freezer, simply place it in a sterilized jar, cover with some olive oil and it’s ready to be stored.

Store your leftovers in style:

Nourish Storage Containers.