Asparagus, Peas and Wild Garlic Fusilli
It’s Asparagus season! This Asparagus, Peas and Wild Garlic pasta is bursting with bright spring flavours. It features crisp tender asparagus, fresh Wild Garlic Pesto, and protein packed Peas. Perfect for a quick weeknight meal!
For Wild Garlic Pesto:
For Asparagus and Peas Fusili:
400 gr of Wholewheat Fusilli
1 Tbsp of Olive Oil
4 cloves of Garlic
1 bunch of Asparagus
1 cup of Garden Peas
1 Tbsp of Nutritional Yeast
1 tsp of Miso Paste
1 pinch of Chilli Flakes
Freshly cracked Black Pepper
Step 6 – I’m adding the Wild Garlic flower that come with the leaves, they are so beautiful and edible. Feel free to add more seeds or nuts. I like it with the Hemp Heart seeds and Roasted Sunflowers seeds to accentuate the Wild Garlic Pesto flavours.
About the Ingredients
Wholewheat Fusilli: You can substitute for any other pasta you like. I only use whole grain pasta, or pulses like lentil, chickpea, or pasta. Nowadays you find a big variety of pasta made with healthier ingredients and methods. Whole grains are ground into flour using all their parts, including bran, germ, and endosperm. They pack more nutrients, like protein, fibre, iron, magnesium and zinc. Refined grains are milled with the germ and bran removed. This gives them a fine consistency and prolongs their shelf life. The milling process also removes many of the grains nutrients. They are more likely to spike your blood sugar and insulin levels. Refined grains are also not as filing so you’re more likely to consume more calories to reach that satisfied feeling.
Garden Peas: I love these protein packed little green balls. I always keep a bag of frozen peas in the freezer. If you find them fresh in season they are perfect in this dish. Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. They are also rich in protein, carbohydrate and fibre and low in fat. A 100 calories of peas contain more protein than a whole egg.
Nutritional Yeast: Nutritional Yeast also called “nooch,” has an umami, cheesy flavour that is great in any pasta dishes. You can skip it but It will not have the same depth of flavour.
Asparagus: I only buy these beautiful and crunchy long veggies when they are in season. Here in the UK that means end of April – end of June. They are a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. They are also a good source of antioxidants, including E, flavonoids and polyphenols. Antioxidants prevent the accumulation of harmful free radicals and may reduce your risk of chronic disease.