Vegetable Pasta Salad
1 cup Basil Leaves (chopped)
2 cups Kale Leaves
1 Lemon (juiced)
1 Garlic (clove, chopped)
1/2 cup Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/2 cup Sunflower Seeds
2 cups Asparagus
1 cup Frozen Peas (thawed)
4 cups Brown Rice Fusilli (cooked. Option to try whole grain, chickpea, lentil pasta. )
1 cup Radishes (sliced into rounds)
Create your pesto by combining basil, kale, lemon juice, garlic, olive oil sea salt and sunflower seeds together in a blender or food processor. Blend until smooth.
Trim the woody ends from the asparagus. Fill a pot with 2 cups water and a pinch of sea salt. Place on the stove and bring to a boil. Once boiling, reduce to a simmer, add the asparagus and cover. Let cook for 3 minutes. Transfer asparagus out of the water and slice into 1 inch pieces.
Bring another pot of water to a boil and cook brown rice fusilli as per the instructions on the package. Once cooked, strain and transfer to a bowl. Add in the asparagus, peas and radishes. Toss well with desired amount of pesto. Divide into bowls and enjoy!
More protein: Add grilled chicken or roasted chickpeas.