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:
1batch of Parsley and Coriander Pesto
1bunch of fresh asparagusdiced
2cupsof fresh peasrinsed and drained (use frozen if fresh not available)
2tablespoonsolive oil
salt and pepper to taste
8ouncesfresh fettuccinecan use dried fettuccine if you can’t find fresh
¼cupcrushed cashews
PARSLEY AND CORIANDER PESTO (HEAVY METAL DETOX):
3clovesgarlic
1/3cupBrazil nutsselenium source or macadamia nuts
1/3cupsunflower seedscysteine source
1/3cuppumpkin seedszinc, magnesium sources
1cupfresh coriandercilantro
1cupparsley
2/3cupcold pressed olive oil
4tablespoonslemon juiceVitamin C source
Big pinch of sea salt and or dulse flakesseaweed 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.