Step 1

Cook pasta according to packet instructions in salted water.

Step 2

Make the pesto whilst this cooks. Place the basil, pine nuts, sun dried tomatoes, nutritional yeast, lemon, garlic, salt and pepper in a food processor and blitz until the nuts have mostly broken down.

Step 3

Pour in the oil and continue to blend until smooth. Taste and season with extra salt and pepper if needed.

Step 4

Reserve 1/4 cup of pasta water before draining the pasta. Place drained pasta back into the saucepan, add the pesto, pasta water and stir.

Step 5

Serve and top with some extra chopped sun dried tomatoes and basil. Will keep for 2-3 days in the fridge in an air tight container but bring to room temperature before serving.