Green Bean and Pesto Pasta Salad

250g green beans

300g pasta

150g olives, pitted and sliced

100g rocket

salt

pepper

For the pesto:

30g parsley

small bunch basil

small bunch chives

5 tbsp nutritional yeast

3 tbsp olive oil

2 tbsp cider vinegar

2 tbsp agave syrup

1 tbsp dijon mustard

1 tbsp lemon juice

5 cloves garlic

200g flaked almonds

Method:

• Bring a large pot of water to a boil and drop in the green beans, blanch for a minute, remove with a sieve and set aside

• Add the pasta to the boiling water and cook according to packet instructions, drain and add to the beans

• In a high speed blender blitz the pesto ingredients until smooth

• Fold the pesto in the pasta, season to taste and then add the olives

• Gently stir through the rocket before serving