Vegetable Pesto Pasta Recipe

Looking to sneak more veggies into the kids’ meals? This easy recipe will do the trick. Add some extra parmesan to sweeten the deal.


Serves

4 people

Preparation

15 minutes

Cooking time

20 minutes


Ingredients 

1 garlic clove, crushed
½ cup raw macadamia nuts
½ cup finely grated fresh parmesan
1 cup fresh basil leaves
1 cup olive oil
Salt and pepper
2 bunches asparagus, trimmed
200g pumpkin, thinly sliced
400g spaghetti
Extra parmesan, to serve

Method

  1. Place garlic, macadamias, parmesan and basil into a food processor or blender. While the machine is running, slowly pour in the oil. Blend until smooth. Season with salt and pepper.
  2. Heat a char-grill over high heat. Lightly spray asparagus and pumpkin with oil and cook in batches, turning occasionally, for 3-5 minutes or until tender. Cut into bite-size pieces.
  3. Meanwhile, cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain and return to saucepan.
  4. Gently toss together with pesto sauce. Twirl spaghetti into warm serving bowls and add asparagus and pumpkin pieces. Serve with extra grated parmesan.

Note

Pesto sauce freezes well for up to 3 months. Just spoon into small plastic containers and seal.

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