Vegan pesto pasta

Steps

1. Preheat oven to 200°C, place peppers cut side down on a tray and bake for 15 - 20 mins.
2. Roast the almonds in a hot pan until golden and fragrant, let cool.
3. Place ingredients from almonds to nooch in blender and blend until finely chopped.
4. Start trickling olive oil into the blender while still blending.
5. Boil a large pot of water and cook your pasta al dente. Drain pasta but don't discard water.
6. Boil frozen peas for two minutes in the pasta water.
7. Stir fry the broccoli and courgette.
8. Take the skin off the roasted red peppers and roughly chop.
9. Serve pasta mixed with pesto and topped with vegetables and chilli flakes.