My girl Brittany came in a few weeks back raving about a recipe she tried with her family and shared it with me.
Hubby Bruce & I tried it, oh my goodness, SO good! I’ve shared it with loads of people since. I just had to share it here too.
It’s a plant-based meal, so meat eaters try it as is for something a little different, or add grilled chicken.
Glowing Green ‘Pasta’ Primavera
Recipe Credit: Angela at Oh She Glows
INGREDIENTS | PRIMAVERA
2-3 large carrots, peeled and julienned
1/2 tablespoon coconut oil or extra virgin olive oil
1 leek, thinly sliced into rounds and rinsed off
3 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup fresh or frozen peas
INGREDIENTS | SUN-DRIED TOMATO BASIL-HEMP PESTO
1 small clove garlic
3/4 cup fresh basil leaves
1⁄4 cup oil-packed sun-dried tomatoes
1⁄4 cup hulled hemp seeds
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon water
Scant 1/4 teaspoon fine-grain sea salt or pink Himalayan sea salt, or to taste
With a julienne peeler, peel the carrots into thin, spaghetti-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.
Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper.
Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.
Meanwhile, make the pesto. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth.
Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.
Serve the vegetable pesto mixture on top of the carrot pasta.