Zucchini Pesto Pasta with White Beans

Method

1. 1Boil pasta in salted water till just firm; reserve 1 cup pasta water.
2. 2Blitz basil, pine nuts, garlic, nutritional yeast, lemon, half the olive oil, salt and a splash of pasta water into a smooth pesto.
3. 3Heat remaining olive oil, fry zucchini julienne 90 seconds — keep snap.
4. 4Add white beans, chilli flakes; warm 2 minutes.
5. 5Tip drained pasta in with pesto and a splash of pasta water; toss to coat.
6. 6Plate with cherry tomatoes, an extra drizzle of olive oil and lemon zest.