Layered veggie-loaded pesto pasta

Name: Layered veggie-loaded pesto pasta
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 50 g pepitas; 50 g pine nuts; 1 lemon; 50 g Parmesan cheese; 3 garlic cloves; 400 g can cannellini beans; 40 g fresh basil; 60 g fresh baby spinach leaves; 1 ¼ tsp sea salt; 2 pinches ground black pepper; 1 lemon; 80 g extra virgin olive oil; 80 g water; 1700 g boiling water; 1 broccoli; 2 bunches asparagus; 120 g frozen peas; 250 g dried spelt pasta; 60 g rocket leaves; 250 g cherry tomatoes

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Tempo de preparação 10min

Tempo total 30min

Porções 6 portions

Ingredientes

50 g pepitas
50 g pine nuts, plus extra to serve
1 lemon, zested and juiced, plus extra juice to serve
50 g Parmesan cheese, cut into pieces (3 cm) or 1½ tbsp nutritional yeast flakes, plus extra to serve
3 garlic cloves
400 g can cannellini beans, rinsed and drained
40 g fresh basil, leaves only
60 g fresh baby spinach leaves
1 ¼ tsp sea salt
2 pinches ground black pepper
1 lemon, juice only
80 g extra virgin olive oil
80 g water
1700 g boiling water
1 broccoli, cut into small florets
2 bunches asparagus, trimmed and cut into thirds
120 g frozen peas
250 g dried spelt pasta spirals
60 g rocket leaves, to serve
250 g cherry tomatoes, cut into halves

Nutrição: por 1 portion
Energia: 1722.7 kJ / 411.7 kcal
Proteína: 17.8 g
Hidratos de carbono: 39 g
Gordura: 18.9 g
Gordura saturada: 3.4 g
Fibra: 9.4 g
Sódio: 597.3 mg