PENNE WITH ASPARAGUS & BUTTER BEANS (with salsa agresto)
COOKBOOK: GOURMET MENU
RATE: ❤️❤️❤️ 👌🏻👌🏻 💲💲
This is a great vegetarian meal with a combination of nuts, bean, vegetables & pasta. The family will love this recipe. If you need to eat-your-meat you could add bacon or ham or serve it with a steak as a side dish. Totally delicious and very easy to make.
RECIPE: A little confusing to follow so I have simplified it for you.
I do think that a food processor will make it easier to prepare the pesto mix.
60g walnuts, roasted & chopped
80g almonds, roasted & chopped
1 cup basil leaves
1 cup parsley leaves
1/2 cup olive oil
1/4 V juice (vegetable juice)
2 tablespoons olive oil.
250g asparagus, chopped
1 cup lightly sliced onion
300g butter beans (and/or chick peas)
400g dried penne
Process walnuts, almonds and basil in a food processor. With motor running add olive oil and vegetable juice and process until course paste forms. Season to taste.
Steam /microwave asparagus. Set aside. Fry lightly onion in olive oil. Add beans ( I also added chick peas. I got home and realised that I had bought butter beans and chick peas) and fry for a further 3 minutes or until just tender. Add asparagus and mix.
Cook pasta in a saucepan of boiling water as per the package instructions. Drain pasta and put in large bowl. Add asparagus mix and toss. Ready to serve.