Spring Pasta Salad
The sweet taste of spring is in the air and we’re drooling over this simple pasta. There is a whole lot of green goodness going on in this dish - filled with asparagus, peas, sprouts, and pesto. This vibrant pasta is boosted with healthy fats, fibre, vitamins, and minerals, making it the perfect healthy meal to enjoy all year round.
Asparagus is the superstar vegetable in this recipe. It is a spring vegetable that is packed with nutrition. It is a great source of fibre, folate, vitamins A, C, E, and K, plus it’s a rich source of antioxidants. Asparagus acts a prebiotic, which feeds the beneficial bacteria helping them thrive. This helps to regulate the digestive system, reducing inflammation and promoting repair. Additionally, eating asparagus has several potential health benefits, including maintaining blood sugar levels, healthy fetal development, detoxifying effects, promoting bone health and improving heart health.
Ingredients
- 1 bag of fusilli
- 2 tbsp olive oil 1/2 tsp chili flakes 1/2 onion diced
- 2 cloves garlic minced
- 1 carrot chopped
- 6 asparagus spear cut into 1/4” pieces 1/2 cup frozen peas
- 1/2 cup cooked white beans
- 1/3 cup pesto (Try our Kale Walnut Pesto)
- 1/2 cup vegan cubed feta
- Handful sprouts
- 1/2 watermelon radish thinly sliced Sea salt and cracked pepper Rawcology Rockin Ranch Chips
Method
- Cook pasta in salted water. Reserve 1/2 cup of pasta water before you drain the pasta.
- Heat olive oil and chili flakes in a large dutch oven.
- Add onion and carrot and cook for several minutes.
- Add in asparagus, peas and garlic and stir to coat.
- Add in white beans and cooked pasta.
- Spoon pesto over pasta and add a splash or two of pasta water to create the sauce for the pasta.
- Toss in cubed feta and sprouts.
- Season well with salt and cracked pepper.
- Scoop into bowls and add watermelon radish and top with Rawcology Rockin Ranch Chips.
