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Asparagus, Peas and Wild Garlic Pesto

Asparagus, Peas and Wild Garlic Fusilli

Marisa Marques
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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 2 people
Calories 810 kcal

Equipment

  • frying pan
  • Pot

Ingredients
  

For Wild Garlic Pesto

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

Garnish

  • 1 tsp Parsley chopped
  • 1/2 Lemon Zest
  • 1 Tbsp Hemp Seeds

Instructions
 

  • Break or cut out the wooden end of the Asparagus. Cut the Asparagus on an angle in bite sized pieces.
  • Cut the 4 cloves of garlic in thin slices. Add ½ Tbsp of olive oil to a medium hot pan following by the Garlic. Cook for 2-3 minutes, until the Garlic is just golden and fragrant stirring frequently to prevent burning. Meanwhile cook the Pasta according to the package directions, stirring occasionally, until just al dente.
  • Add 1 tsp of Miso Paste, a pinch of chilli Flakes, the remaining Olive oil, Asparagus and Peas to the Garlic and Olive Oil. Stir to coat the vegetables, cover with a lid and let them steam for 4 mins. Stir occasionally, add a splash of the pasta water to help cooking and prevent burning.
  • Drain the pasta, reserving 1 cup of the pasta cooking liquid. Add the pasta back in the big pan and pour in the Nutritional Yeast, Asparagus, Peas and Garlic mixture. Add ½ cup of the reserved pasta water. Toss everything together, adding more pasta water as needed until the sauce is emulsified and clings to the pasta.
  • Sprinkle with a final crack or two of black pepper before serving. Serve immediately, topped with the zest of Lemon, Hemp Seeds and Parsley.
  • 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.

Notes

In this recipe I'm using wholewheat Fusilli, you can substitute for any other pasta you like, white pasta, whole grain pasta, or lentil, chickpea pasta for extra protein.