Looking to sneak more veggies into the kids’ meals? This easy recipe will do the trick. Add some extra parmesan to sweeten the deal.
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
Extra parmesan, to serve
- 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.
- 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.
- Meanwhile, cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain and return to saucepan.
- Gently toss together with pesto sauce. Twirl spaghetti into warm serving bowls and add asparagus and pumpkin pieces. Serve with extra grated parmesan.
Pesto sauce freezes well for up to 3 months. Just spoon into small plastic containers and seal.