This super salad-in-one gives you pasta plus vegetables all together. It has a spring feel to it. More?
2780 kilojoules (655 Calories), 18 g protein, 28 g fat (including 4 g saturated fat), 82 g carbohydrate (including 6 g sugars), 10 g fibre and 285 mg sodium
Preheat the oven to 180℃ and line a baking tray 30 x 20 cm (12 x 8”) with baking paper.
Place peas in a bowl and cover with 2 cups of boiling water. Allow to stand for 4 minutes. Strain the water and place peas in the bowl of a food processor.
Add the remaining ingredients for the pea pesto to the food processor and blitz on high for 30 seconds or until the mixture is smooth. You may add extra olive oil and seasoning at this stage.
Place the asparagus, zucchini, beans, cherry tomatoes and garlic on the prepared baking tray. Drizzle with olive oil and bake for 15 minutes.
In the meantime, bring a large pot of water to the boil. Add the pasta and cook for 8-10 minutes** or until al dente.
Remove the pasta from the heat and strain the water. Place the cooked pasta in a large bowl.
Stir the pesto through the pasta until well combined.
Remove the Spring vegetables from the oven. Transfer the vegetables to the pasta and gently toss to combine. Set the pasta aside for 5-10 minutes to cool slightly.
Place the sunflower seeds on the baking tray and return to the oven for 4-5 minutes or until lightly toasted.
Stir the rocket through the pasta and top with toasted sunflower seeds before serving.
This recipe was created and photographed by Helena Dowdall. You’ll find more of Helena’s work on her website