Roasted Asparagus and Pesto Farfalle

Pesto + Pasta. Yes Please.

A truly satisfying, nourishing, super easy spring and summer meal. Put veggies in oven, cook pasta, make a quick pesto, toss all together. Done!

 
 

This meal can be served hot or cold, for the perfect meal on a picnic or hot summer day. Don't have asparagus in your fridge? Not to worry! You can swap out the asparagus for lots of different produce that you might have on hand. Broccoli, peas, zucchini, mushrooms, and even sauteed kale make amazing additions to this meal.

Don't have cherry tomatoes? Sun dried tomatoes can also be used in this recipe to create that savoury pop!

The pesto we are making uses pasta water from the farfalle to create a smooth, creamy sauce in place of oil.

Oil-free cooking can be easy and delicious. Omitting the oil allows for a lighter, more nutrient dense meal filled with healing properties. Want to learn more about why I cook oil-free? Click here!

To make an even more nourishing meal, opt for a less processed pasta. In place of white pasta, look for chickpea, lentil, brown rice, or whole wheat based pasta with simple ingredients that still retain a lot of fiber.

Roasted Asparagus and Pesto Farfalle

Ingredients

  • 1 bunch Asparagus

  • 1 pint Cherry Tomatoes, sliced in half

  • 1/8 tsp Salt

  • 10 oz Farfalle Pasta

  • Garnish with Basil and Pine Nuts if desired

Pesto Ingredients

  • 3/4 cup raw Walnuts

  • 1/2 cup Pasta Water (reserve once pasta has finished cooking)

  • 1 clove Garlic

  • 1 tsp Lemon Zest

  • 2 tbsp Lemon Juice

  • 2 tbsp Nutritional Yeast

  • 2 cups (packed) fresh Basil

  • 1/2 tsp Salt, or to taste

  • 1/2 tsp Black Pepper

Instructions

  1. Preheat the oven to 375 F.

  2. Remove the bottom, fibrous part of the asparagus stems by snapping them off where they naturally break.

  3. Add the cherry tomatoes and asparagus to a parchment lined baking sheet. Sprinkle with salt and bake for 35 minutes, or until the asparagus is roasted and the cherry tomatoes are tender (cooking time will vary based on produce size).

  4. While the veggies are roasting, cook your pasta according to package instructions. Turn off and reserve 1/2 cup of the pasta water. Rinse and drain the pasta under cold water to stop the cooking. Set aside.

  5. In a food processor, add the walnuts and garlic. Process until crumbly. Add the remaining ingredients and blend until mostly smooth, some texture is good.

  6. Add the pasta and roasted vegetables to a large bowl. Coat with pesto and toss until well combined. Serve hot or chilled.

Chloe SteinComment