@freyaandcharlie

1 day ago

RECIPE
Pesto Ingredients:
* 40g almonds
* 30g rocket
* 30g fresh basil
* 6 tbsp nutritional yeast
* 1/2 cup olive oil
* 1 clove garlic
* 1 tsp salt
* 1/2 tsp pepper
For the Pasta:
* 150g spaghetti
* 100g asparagus (cut into thirds)
* 1/2 broccoli (florets)
* Pinch of salt & pepper
* Drizzle of olive oil
* 80g frozen peas
* 50g spinach
Crispy Butter Beans:
* 200g butter beans (drained)
* Olive oil
* Salt & pepper

1️⃣ Preheat the oven to 180°C. Spread the drained butter beans on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until crispy, giving them a shake halfway through.
2️⃣ While the butter beans are roasting, prepare your vegetables. Place the broccoli florets and asparagus on another baking tray. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 15 minutes.
3️⃣ At the same time, cook your spaghetti according to package instructions.
4️⃣ While the vegetables are cooking, make the pesto. In a blender, combine the almonds, rocket, basil, nutritional yeast, olive oil, garlic, salt, pepper, and lemon juice. Blend until smooth. Make sure to add the olive oil in slowly.
5️⃣ Add the frozen peas to the pasta water a few minutes before the pasta is ready, then drain the water.
6️⃣ Stir in the roasted broccoli, asparagus, peas, spinach, and pesto and heat everything on low until the spinach wilts. Serve, and top with crispy butter beans and a squeeze of lemon juice.

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