Recipe

Classic pasta dish with homemade pesto and cooked vegetables.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

Italian   |   Main   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 1 x 500g pack Specially Selected Rigatoni
• 50g Pine Nuts
• 20g Sunflower Seeds   
• 2 x Cloves Garlic
• 1 x pot Fresh Basil
• 130ml Olive Oil
• 1 Lemon, juiced
• 1 x Onion
• 100g Frozen Peas
• 100g Kale
• 100g Baby Spinach Leaves
• 100g Asparagus Tips
• Sea Salt and Black Pepper
• 80g assorted Seeds  

  

Method

1. To make the pesto, take all the leaves and stems off the basil (should yield approx. 25g) and roughly chop. Peel the garlic and roughly chop.
2. Put the basil leaves, garlic, pine nuts, sunflower seeds, 100ml olive oil and lemon juice into a food processor and blend.
3. Peel and finely chop the onion – sauté in the remaining oil in a large frying pan for a few minutes on a low heat. Chop the asparagus into small pieces and add to the pan, along with the kale. Cook gently for 5/8 minutes until the kale starts to wilt, add the frozen peas and the spinach, season with some salt and black pepper, then cook for another 6/8 minutes.
4. Cook the pasta in boiling water as per directions on the pack for about 12 minutes. Drain the pasta well. Then put the pasta into a large, warmed bowl, add the pesto and the cooked vegetables and mix well.
5. Serve alongside seeds to sprinkle.