Preheat the oven to 180°C. Sprinkle the pine nuts on a baking tray and put them into the oven. Leave to roast for 3-5 minutes. Prepare the pasta according to the packet instructions. Blanch the peas, mangetout and courgettes on the stove over medium heat for 5 minutes. Drain the cooked pasta and toss through the blanched vegetables. Add the basil leaves and stir through to combine. Sprinkle the pine nuts over the pasta. In a small jug, combine all the dressing ingredients and whisk. Drizzle over the pasta and toss.
Recipe by Lisa Clark and Health24’s DietDoc, Dr Ingrid van Heerden, courtesy of Mediclinic Family. View the magazine here.