- STEP 1
In a pestle and mortar (alternative way in a food processor), add the basil leaves and pound until bruised. Crush your garlic into the mix, and continue to pound until a paste is formed. Add in the pine nuts, and start to crush them up (to your own preference on how chunky you want the paste).
- STEP 2
Once to your liking, add in juice of half the lemon and the olive oil. Season to taste, and spoon the pesto mix into a container which can be used to transfer the paste into the pasta later on.
- STEP 3
Now onto the pasta, bring water to boil in a saucepan, adding a couple of pinches of salt and cook the penne to the recommendations on the packet. Meanwhile, heat up the rapeseed oil in a frying pan and slice the mushrooms, and slice the green beans in half. Add the veg to the pan and fry on a medium heat for around 6 minutes, or until the mushrooms have wilted. Squeeze the other half of the lemon juice into the veg and season to taste, and lower the heat.
- STEP 4
Once the penne is cooked, drain and put back into the saucepan. Add in the pesto, mushrooms and green beans and mix together. Serve up in a pasta bowl, and you can add vegan Parmesan and/or chill flakes (optional)