Perfect for lunch or dinner, this pesto pasta is powered by BARLEYmax and packs a nutritional punch!

This recipe is courtesy of BARLEYmax Nutrition Ambassador, Teri Lichtenstein (APD).

Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes

 

Ingredients

1 cup each fresh basil leaves, flat-leaf parsley leaves and mint leaves
1/3 cup shelled pistachios, toasted
½ cup (30g) BARLEYmax flakes
1 garlic clove, crushed
¼ cup Extra Virgin Olive Oil
250g box San Remo Pulse Pasta
2 bunches asparagus, ends trimmed and cut into 3cm pieces
2 cups fresh baby rocket leaves

 

Method

  1. In a food processor, combine basil, parsley, minut, pastachios and garlic. Blend mixture until herbs are well chopped, stopping occassionally to scrape the side of the bowl.
  2. Add BARLEYmax flakes. Continue to blend whilst slowly pouring in the oil till the mixture is well combined.
  3. In a large pot of salted boiling water, cook pasta until tender. During the last 2 minutes of cooking add the asparagus. Drain pasta and asparagus, reserving ½ cup cooking liquid.
  4. In a large bowl, mix pesto with the reserved cooking liquid. Add pasta and asparagus and toss to combine. Stir in rocket and season with salt and pepper (if desired).
  5. Transfer to a platter and serve.

 

Tips:

  • Any pasta can be used. Try this recipe with fettucine.
  • Sprinkle grated Parmesan on the pasta before adding the rocket.
  • Extra toasted pistachios can be mixed through before serving.