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In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.
Hazelnut Pesto

600 g Sweet potatoes
3 tbsp Extra virgin olive oil
Salt and freshly ground black pepper
120-150 g Organic wholegrain spelt spirals
Nutrional yeast, to serve
Crushed toasted hazelnuts, to serve

50 g Hazelnuts, lightly toasted and skinned
2 Garlic cloves
Zest and juice of 1 lemon 120 ml Extra virgin olive oil
30 ml Hazelnut oil
30 g Fresh herbs (I used a mix of arugula, parsley and basil)
2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan)
Salt and freshly ground black pepper

Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you?ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes....