Spring Pappardelle with Pesto and Asparagus

Spring Pappardelle with Pesto and Asparagus

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 22, 2017.
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If you like your pasta a little saucier, reserve a little water from the pasta pot and add to get your desired consistency.

Ingredients

Spring Pappardelle

  • 1 bunch asparagus, woody ends trimmed
  • 1 courgette
  • ½ cup water
  • ½ teaspoon salt
  • 250g frozen peas
  • ½ bag baby spinach leaves *
  • 250g spinach pappardelle

Pesto Sauce

  • 1 pottle veggie basil pesto
  • 1 pottle lite sour cream
  • ¼ cup hot water from pasta pot
  • Zest and juice of ½ lemon

To Serve

  • 2 tablespoons sliced almonds
  • 2 tablespoons picked parsley leaves

Steps

  1. Bring a medium pot of salted water to the boil. Bring a half full kettle to the boil. Heat a large, dry fry-pan on medium heat. Toast almonds for 1-2 minutes, stirring constantly, until golden. Transfer to a heat-proof bowl and reserve pan.
  2. Cut asparagus into 3cm-long pieces on an angle. Peel courgette into long, thin ribbons.
  3. Combine basil pesto, sour cream, boiling water and lemon zest and juice in a small bowl. Whisk well and set aside.
  4. Heat ½ cup of water and salt in reserved pan on medium-high heat, until simmering. Add asparagus and cook for 1 minute. Add peas and cook a further 1-2 minutes, until bright green and tender. Add courgette and spinach, stir through pesto sauce and season to taste. Remove from heat.
  5. Use hands to separate strands of pappardelle. Cook in pot of boiling water for 3-4 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to avoid sticking. Fold pappardelle through pasta sauce and season to taste.
  6. To serve, divide spring pappardelle between bowls, sprinkle over toasted almonds and garnish with parsley leaves.

Nutritional Information

Energy 2438 kj
583 kcal
Protein 21.9g
Carbohydrate 54.0g
Fat 29.1g