|Cook Time||15-20 minutes|
- 190 gram jar pesto (or Homemade Pesto)
- 500 grams chickpea or red lentil pasta
- 100 gram baby spinach
- 2 bunches asparagus (blanched)
- Pesto: Place the basil, rocket, olive oil, garlic, salt and pepper in food processor and blend until all of the basil and rocket is finely chopped.
- Add the pine nuts and parmesan (optional) and blend again until smooth.
- If looking a bit dry, manage consistency by slowly adding more olive oil.
- If not eating straight away this pesto can be stored in an air-tight jar for up to 7 days.
- Adding a squeeze of lemon juice can help to avoid pesto from becoming brown when stored.
- Putting it Together: To cook pasta, boil water in deep saucepan and add a tablespoon of olive oil and pinch of salt to avoid.
- Cook pasta according to instructions (fun fact: chickpea pasta is quicker to cook than whole wheat pasta so don’t forget to read the instructions!)
- To blanch asparagus, place in a deep bowl, boil 2 cups of water and submerge asparagus in water for 1 to 2 minutes or until cooked but not soft. Chop asparagus into 3 pieces.
- Drain pasta and add pesto and mix thoroughly until all pasta is coated in pesto. Add whole baby spinach leaves, asparagus and stir. Ready to serve!
This recipe was developed by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
This recipe can be made both gluten and dairy free.