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.

Enjoy!

RECIPE

SERVES 4

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.

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