½ cup sun-dried tomatoes, sliced (preferably oil free)
2 cloves of garlic
40g (1.4 oz) pine nuts
½ cup of rocket
1 bunch of fresh basil leaves
2 tablespoons of nutritional yeast
½ cup olive oil
300g (10.5 oz) uncooked tagliatelle
½ teaspoon of chilli flakes (optional)

1. Add the pine nuts, garlic, and basil to a food processor and blitz until smooth.
2. Slowly add the olive oil to the basil mixture while the processor is running. Once mixed, turn the processor off and stir in the nutritional yeast. Season with salt and pepper. Set aside.
3. Cook the pasta according to packet instructions.
4. Once the pasta is cooked and cooled a little, add the pesto, sun-dried tomatoes, chilli flakes, and rocket. Stir through.
5. Serve.
Sodium is based on cooked pasta using ½ teaspoon of salt.