Method:
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Assemble The Coconut Collaborative Natural Coconut Yogurt into a bowl, add blueberries, chopped pistachios and figs into a bowl.
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Spoon into bowls and enjoy
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Roast the pine nuts in a hot pan until toasted. Allow the nuts to cool down completely before blending in the pesto.
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Into a blender, place all the pesto ingredients apart from the olive oil. Process until chopped small and then start trickling in olive oil while the motor is going.
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Adjust the seasoning to your taste.
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Boil a large pan of water and cook your pasta.
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Prepare the vegetables in a separate pan, stir-fry the courgette and asparagus for 2 minutes. Boil the peas for 2 minutes.
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Drain your pasta and toss it in the pesto, coconut collaborative yogurt and mix the veggies in and serve.
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For the topping, scatter toasted pumpkin seeds and chili flakes. Enjoy!
