coriander & peanut pesto

WITH PENNE

Traditional basil pesto is often left a little chunky for texture, but this version is blitzed smooth so the peanuts turn creamy. You will probably have leftover pesto but it keeps well in the fridge, covered, for a couple of days.

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SERVES: 4 with pesto left over

PREPARATION: 10 minutes

COOKING: about 8 minutes

400 g (14 oz) vegan penne

fine sea salt

olive oil, for tossing

55 g (2 oz) coriander (cilantro) leaves, plus extra, chopped, to serve

125 g (4½ oz) unsalted peanuts, toasted, plus extra chopped, to serve

150 ml (5 fl oz) vegetable oil

1 garlic clove

1 green chilli, seeded, finely sliced, plus extra to serve (optional)

juice of 2 limes

sea salt flakes

freshly ground black pepper

Cook the pasta in boiling salted water following the packet directions. Meanwhile, blitz the coriander leaves, peanuts, vegetable oil, garlic, chilli and lime juice to a smooth paste in a blender. Season to taste with salt and pepper, adding more lime juice if needed.

When the pasta is cooked, scoop out a little of the cooking water and set aside. Drain the pasta, then return it to the pan. Stir through 4 heaped tablespoons of the pesto to coat, adding a little of the reserved cooking water to loosen if needed. Serve into bowls and top with a spoonful more pesto. Sprinkle with the chopped coriander, peanuts and sliced chilli (if using).