Chick pea fusilli with vegan basil pesto and asparagus
Ingredients
- 250 g Fusilli We used chick pea flour fusilli, but use whatever you can get
- 1 bundle fresh asparagus don't use canned. If you can't get fresh asparagus, use zucchini instead
- 25 g basil
- 50 g baby spinach
- 1/4 cup Cashew nuts
- 1 garlic clove
- 1 tbsp lime juice
- 2 tbsp nutritional yeast
- 1 tbsp miso
- 20 cm piece of cucumber, peeled
- Salt and pepper
Instructions
- Cook the fusilli according to the packet instructions, until al dente. Drain and set aside.Using a sharp vegetable peeler, peel the asparagus into strips starting from the base, then add to the pasta.
- Place all the remaining ingredients into the bowel of your food processor, along with 1/2 tsp salt and a few grinds of black pepper. If using a nutribullet, put the cucumber and cashews in last, to make sure they blend up before the blades start working on the basil and spinach leaves. If using a traditional food processor, blitz up the cucumber and cashews first, then add the rest of the ingredients. Pulse into a pesto. Taste and adjust salt, pepper or lime juice if needed. It should be slightly saltier than usual.
- Mix together with the fusilli and asparagus and serve warm. Works well with some grated pecorino or some extra nutritional yeast sprinkled on top.