Spring Vegetable Pesto Pasta Salad

Written by Guest post on Wednesday, 21 September 2022.
Tagged: fish, healthy cooking, healthy eating, nutrition, vegetables

  • Ready In: 30 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 4
Squash-ed Spag Bol

 

This super salad-in-one gives you pasta plus vegetables all together. It has a spring feel to it.

Ingredients

  • 400 g Berkelo Khorasan Macaroni
  • PEA PESTO
  • 1 cup (125 g) frozen peas
  • 3 sprigs basil, leaves only
  • 3 sprigs mint, leaves only
  • 2 tbsp sunflower seeds
  • ¼ cup olive oil
  • Juice and zest of half a lemon
  • ½ tsp salt
  • SPRING VEGETABLES
  • 1 bunch asparagus, trimmed and cut into 4cm lengths
  • 2 zucchinis, cut into rounds
  • 150 g sugar snap beans, strung
  • 200 g cherry tomatoes, halved
  • 3 cloves garlic, halved
  • 2 tablespoons olive oil
  • 2 tablespoons sunflower seeds
  • 2 cups (115 g) rocket

Nutrition per serve

2780 kilojoules (655 Calories), 18 g protein, 28 g fat (including 4 g saturated fat), 82 g carbohydrate (including 6 g sugars), 10 g fibre and 285 mg sodium

Read our nutrition rating system

Directions

  1. Preheat the oven to 180℃ and line a baking tray 30 x 20 cm (12 x 8”) with baking paper.

  2. Place peas in a bowl and cover with 2 cups of boiling water. Allow to stand for 4 minutes. Strain the water and place peas in the bowl of a food processor.

  3. Add the remaining ingredients for the pea pesto to the food processor and blitz on high for 30 seconds or until the mixture is smooth. You may add extra olive oil and seasoning at this stage.

  4. Place the asparagus, zucchini, beans, cherry tomatoes and garlic on the prepared baking tray. Drizzle with olive oil and bake for 15 minutes.

  5. In the meantime, bring a large pot of water to the boil. Add the pasta and cook for 8-10 minutes** or until al dente.

  6. Remove the pasta from the heat and strain the water. Place the cooked pasta in a large bowl.

  7. Stir the pesto through the pasta until well combined.

  8. Remove the Spring vegetables from the oven. Transfer the vegetables to the pasta and gently toss to combine. Set the pasta aside for 5-10 minutes to cool slightly.

  9. Place the sunflower seeds on the baking tray and return to the oven for 4-5 minutes or until lightly toasted.

  10. Stir the rocket through the pasta and top with toasted sunflower seeds before serving.

Variations

    Any other short regular pasta may be used, including penne and spirals. You will need to extend the cooking time to approximately 12 or 13 minutes.

Credit

This recipe was created and photographed by Helena Dowdall. You’ll find more of Helena’s work on her website

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