Creamy Coconut Pesto Pasta
Toast 50g pine nuts in a pan (without oil).
Get on with your pesto. Into a blender, add a handful of both mint and basil, the zest of half a lemon, a garlic clove and 40g of toasted pine nuts (save the rest for scattering over at the end). Add 3 tbsp of water and blitz.
Add pesto to a bowl and fold in your coconut yogurt.
Get your linguine on.
Add your aubergine and chopped sundried tomatoes to a wide frying pan. Mix them together over a low heat. Add your cooked linguine and the coconut pesto. Fold everything together.