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Asparagus Lemon-Ginger Pesto with Black Pasta [Vegan]
Asparagus Lemon-Ginger Pesto w/ Black Pasta is not a classic pasta dish. This recipe brings together a unique combination of textures, flavors, aromas and colors. It’s a sensational plant-based dish made to captivate not only the eye but also the taste buds.
Ingredients You Need for Asparagus Lemon-Ginger Pesto with Black Pasta [Vegan]
How to Prepare Asparagus Lemon-Ginger Pesto with Black Pasta [Vegan]
- Set the oven on the Broil function or 450° F (232°C). Clean the asparagus spears under a stream of cold water and remove the woody ends (take one spear at the time and bend from one end – it will naturally snap where the wooded part starts). Add the asparagus spears to a baking pan and spread them evenly. Peel red onion and slice roughly– add to the baking pan, along with the four unpeeled garlic cloves.
- Broil for 20 minutes. Add an extra 3 minutes if you would like the spears slightly charred.
- During the broiling of the veggies start the boiling of the pasta:
- In a large pot, add water halfway up and bring to a complete boil, adding 1 tsp (4g) of salt.
- Once the water starts boiling, add the pasta. After 30 sec – 1 min in the boiling process, stir in gently to loosen up the pasta nest (or depending on the used type) Depending on the pasta type you’re using (follow the prepping instructions on the package), it should be ready within 10-15 min max, of gentle boiling. If you prefer pasta al dente (not cooked all the way through), remove from the boiling process earlier by testing the texture.
- Once cooked, remove and drain pasta in a colander, and run cold water on top. Set aside.
- In a non-stick skillet (no oil) toast the raw pine nuts at medium heat until they turn golden brown (1-2 min.) Set aside.
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