Here is an easy and tasty way to eat more healthy veg! The dish looks very fancy so you can impress all your friends that think eating more plants is not fun or delicious.

Time to read: 4 mins | Time to make: 40 min | Yields: 13 servings of pesto and 2 servings of pasta

Method

Make Pesto:

1. Start by dry frying the walnuts until golden brown. Allow the walnuts to cool.

2. In a food processor or blender, add walnuts, basil, and garlic. Blend for 30 seconds. While continuing to blend, slowly add olive oil. Blend until desired consistency. Add salt, pepper, a dash of lemon juice, and optionally nutritional yeast.

3. Save 2 tablespoons for the pasta recipe. Transfer the rest immediately to a jar. Smooth out the surface, clean sides, and cover with a thin layer of olive oil. Store in the fridge for up to a week.

Nutrition facts for pesto, per serving (1 tablespoon - 20 g):

Energy: 70kcal | Carbs: 1 g | Protein: 1 g | Fat: 7 g

Make Pasta:

1. Heat the oven to 400º F (200º C).

2. To a medium pan, add the asparagus and tomatoes. Sprinkle red pepper flakes, a pinch of salt, and cracked black pepper over the vegetables. Drizzle with olive oil.

3. Bake for 30 minutes, mixing the vegetables once halfway through.

4. While vegetables are baking, cook pasta according to package instructions. Drain the pasta and set it aside.

5. Once vegetables are roasted, add cooked pasta and pesto and mix until pesto is evenly distributed. Adjust seasoning to taste.

6. Serve on a bed of arugula and sprinkle crushed toasted walnuts.

Nutrition facts for pasta, per serving:

Energy: 350kcal | Carbs: 53 g | Protein: 18 g | Fat: 10 g

Notes

* We used De Cecco 7 grain penne

** If you don’t have the means or time to make homemade pesto, feel free to use a store-bought one. If you want to keep this dish vegan make sure pesto is dairy-free. Traditional pesto is made with Parmigiano cheese.