Tagliatelle Marmesto
50g (2oz) fresh parsley 25g (1oz) fresh basil 1 tsp Marmite salt and pepper to taste 2 cloves
garlic, crushed 90g (3 1/2 oz) naturally roasted peanuts (not salted) 50g (2oz) vegan soy parmesan
200ml (7oz) virgin olive oil
450g (1lb) tagliatelle, spaghetti or other pasta
Place all the ingredients for the sauce, except the olive oil, in a liquidiser or food processor.
Switch on and gradually add the olive oil, working the mixture to a fairly smooth paste.
Bring a large pan of water, with a little salt and oil to the boil. Cook the pasta for 10 minutes or
as directed. Drain and return to the pan.
Over a very low heat stir in the marmesto sauce ensuring that all pasta is well coated.
Serve immediately.