This nourishing pasta recipe with the goodness of herbs and fresh spring vegetables is everyone’s favourite. If you’re looking for that extra boost of iron, this recipe definitely lends itself to fulfilling that need. The pesto pasta can be made ahead of time and keeps in the fridge for a week.

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Vegan Pesto Pasta With Spring Vegetables

The goddess of the recipe is the homemade pesto made with green herbs. Use the pesto with pasta of choice. A family favourite that can be made ahead to consume hot or cold.

Ingredients

SPRING VEGETABLE PASTA RECIPE:

1 batch of Parsley and Coriander Pesto
1 bunch of fresh asparagus diced
2 cups of fresh peas rinsed and drained (use frozen if fresh not available)
2 tablespoons olive oil
salt and pepper to taste
8 ounces fresh fettuccine can use dried fettuccine if you can’t find fresh
¼ cup crushed cashews

PARSLEY AND CORIANDER PESTO (HEAVY METAL DETOX):

3 cloves garlic
1/3 cup Brazil nuts selenium source or macadamia nuts
1/3 cup sunflower seeds cysteine source
1/3 cup pumpkin seeds zinc, magnesium sources
1 cup fresh coriander cilantro
1 cup parsley
2/3 cup cold pressed olive oil
4 tablespoons lemon juice Vitamin C source
Big pinch of sea salt and or dulse flakes seaweed to flavour

Instructions

For Pasta

Dice the asparagus into bite sized pieces and toss with 1 tablespoon of olive oil and salt and pepper. I normally cut each spear into two.
Heat up the remaining olive oil in a non stick pan over medium high heat and add the asparagus. Saute for five minutes until the asparagus is tender but still firm. Add the peas during the last two minutes of cooking time and then remove the vegetables from the heat.
Bring a pot of water to a boil and then salt it before tossing in the fresh pasta. Cook for two to three minutes and then drain.
Combine the pasta, the pesto and the vegetables in a big serving bowl and toss to evenly coat all of it.
Serve sprinkled with crushed cashew and Enjoy!

For Pesto Sauce

Soak the seeds and nuts overnight to release the enzyme exhibitors.
Process the parsley, coriander and olive oil in a blender until chopped.
Add the garlic, nuts, and seeds, salt and lemon juice and mix until the mixture is finely blended into a paste.
If not using it on the day, store in dark glass jar. The trick is to top the pesto with a thin layer of olive oil if making it in advance. This will prevent the top layer of the pesto from discolouring.

This recipe highlights the great produce available at local farmers markets right now. Get out and find a farmers market near you!