Serves 1 | Prep time: 2 minutes | Cooking time: 5 minutes |


•1x400g cannellini beans
•½ cup frozen peas
•1 tbsp olive oil
•4 tbsp Moni’s pesto
•1 tsp cumin powder
•2 garlic clove  finely chopped
•Salt & pepper
•Handful pak choi chopped
•Sciracha to serve
Moni’s Pesto
50g coriander
•100g spinach
•20g basil
•20g nutritional yeast
•2 garlic clove
•60g pine nuts
•½ tsp salt
•Pinch of white pepper
•60g olive oil
•2 tbsp lemon juice

Heat the olive oil in a saucepan over a medium heat, add the garlic  and cook for 1 minute, then add the  beans, cumin, salt & pepper and cook for about 5 minutes. Add the peas and combine, then add the pesto stir well for a few seconds. Then add the pak choi and until it has wilted a bit. Serve with a drizzle of sciracha.



Place all the ingredients in a blender and blend till a thick smooth consistency but not runny.