Pasta with asparagus and homemade pesto
Fresh, herby and packed full of goodness.
SERVES6
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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Method:
- Toast the pumpkin seeds in a frying pan over a medium heat until they begin to brown
- Remove from heat and chop roughly
- Mix in a bowl with garlic, parsley, cheese, lemon zest and juice
- Boil pasta in a large pot of water until just about cooked, then add asparagus and continue to cook for a further minute
- Drain pasta and asparagus and mix with herb mixture before serving
Tips:
- If you like your pesto smoother, simply blend in a food processor or pound with a mortar and pestle.
- The pumpkin seeds can be replaced with any other nuts or seeds such as sunflower seeds, cashews or almonds.
- Try basil instead of parsley or a combination of herbs
- If asparagus isn’t available, you can use fresh or frozen beans instead
- 1 cuppumpkin seeds
- 2 clovesgarlic, crushed
- 1 1/2 cupsparsley, chopped
- 1 cupcheese, grated
- 1 tbsplemon zest
- 1/4 cuplemon juice
- 250 gdry wholemeal pasta
- 4 cupsasparagus, chopped
Per serve
- Energy1496kJ
- Total Fat16.9g
- Saturated Fat5.6g
- Total Carbohydrate41.8g
- Sugars3.0g
- Dietary Fibre5.7g
- Protein19.6g
- Sodium171mg
Method:
- Toast the pumpkin seeds in a frying pan over a medium heat until they begin to brown
- Remove from heat and chop roughly
- Mix in a bowl with garlic, parsley, cheese, lemon zest and juice
- Boil pasta in a large pot of water until just about cooked, then add asparagus and continue to cook for a further minute
- Drain pasta and asparagus and mix with herb mixture before serving
Tips:
- If you like your pesto smoother, simply blend in a food processor or pound with a mortar and pestle.
- The pumpkin seeds can be replaced with any other nuts or seeds such as sunflower seeds, cashews or almonds.
- Try basil instead of parsley or a combination of herbs
- If asparagus isn’t available, you can use fresh or frozen beans instead
Ingredients
- 1 cuppumpkin seeds
- 2 clovesgarlic, crushed
- 1 1/2 cupsparsley, chopped
- 1 cupcheese, grated
- 1 tbsplemon zest
- 1/4 cuplemon juice
- 250 gdry wholemeal pasta
- 4 cupsasparagus, chopped
Ingredients
- 1 cuppumpkin seeds
- 2 clovesgarlic, crushed
- 1 1/2 cupsparsley, chopped
- 1 cupcheese, grated
- 1 tbsplemon zest
- 1/4 cuplemon juice
- 250 gdry wholemeal pasta
- 4 cupsasparagus, chopped
Nutrition Facts
Per serve
- Energy1496kJ
- Total Fat16.9g
- Saturated Fat5.6g
- Total Carbohydrate41.8g
- Sugars3.0g
- Dietary Fibre5.7g
- Protein19.6g
- Sodium171mg
Method:
- Toast the pumpkin seeds in a frying pan over a medium heat until they begin to brown
- Remove from heat and chop roughly
- Mix in a bowl with garlic, parsley, cheese, lemon zest and juice
- Boil pasta in a large pot of water until just about cooked, then add asparagus and continue to cook for a further minute
- Drain pasta and asparagus and mix with herb mixture before serving
Tips:
- If you like your pesto smoother, simply blend in a food processor or pound with a mortar and pestle.
- The pumpkin seeds can be replaced with any other nuts or seeds such as sunflower seeds, cashews or almonds.
- Try basil instead of parsley or a combination of herbs
- If asparagus isn’t available, you can use fresh or frozen beans instead
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