Ingredients
500 g pasta (penne, fusilli or farfalle)
2 garlic cloves
60 g almonds
250 g leafy greens (watercress, spinach or rocket)
125 g extra-virgin olive oil
4 tbsp vegan Parmesan
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
Salt and black pepper
Method
Cook pasta in salted water. Reserve.
Blend with olive oil and Parmesan to form a green sauce.
Toss pasta with sauce, heat gently, and serve topped with seeds.
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