Pasta with Pesto and Peas
Let’s Get Started!
Ingredients Needed
- 3 oz. fettuccine whole wheat pasta
- Basil Pesto
- 6 small asparagus spears
- 1 clove garlic, peeled
- 2 T basil pesto (prepare first)
- 1/3 cup cashews (best if soaked for 2 hrs)
- 1 tsp sesame seeds, lightly toasted
- ½ bunch basil, leaves only
- ¼ cup fresh green peas
- vegetable broth
- 1 cup broccoli florets
- 1 T slivered almonds
Directions
- To make the pesto: combine everything except the broth in a small food processor and blend until finely chopped. Stir in just enough broth to give the consistency of pesto, maybe 2 tablespoons or so.
- To toast sesame seeds: Heat a non-stick pan over medium heat and add the seeds. Gently shake the pan to toss the seeds, toast for about 5 minutes, until color starts to change and they crackle.
- Cook pasta per instructions, adding peas to the cooking water in the last two minutes. Meanwhile, steam the asparagus and broccoli for 3-4 minutes. Drain the pasta, stir in the pesto and almonds and season with freshly ground pepper. Serve with asparagus and broccoli topped with toasted sesame seeds.
Benefits
Broccoli is a good source of fiber, vitamin B6, E and A as well as protein, zinc, calcium and iron.
Asparagus and peas are also full of fiber, vitamins A, C, E, K and B6 as well as folate, iron, copper, protein and iron.
Even the whole-wheat pasta packs a punch with fiber in this recipe, and has shown the ability to help lower cholesterol levels.
