Name: High-Protein Pesto Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 8 oz pasta (choice of shape); 1 block zucchini (cut into cubes); 1 cup green peas (frozen); 4 sprig asparagus (roughly chopped); 1 cup white beans (drained and rinsed); 1 cup spinach (fresh); 1 handful fresh basil (extra for garnish); 2 clove garlic (peeled); 2 tbsp hemp seeds (shelled); 2 tbsp walnuts (raw); 2 tbsp water (as needed for consistency); 0.5 tsp sea salt (to taste); 0.25 tsp black pepper (to taste); 1 tbsp pine nuts (toasted); 2 tbsp nutritional yeast (for cheesy flavor); 1 tbsp lemon juice (freshly squeezed)

Instructions

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1

Bring a medium pot of water to a boil.
2

In a food processor, combine spinach (1 cup), garlic (2 clove), fresh basil (1 handful), hemp seeds (2 tbsp), walnuts (2 tbsp), sea salt (0.5 tsp), and black pepper (0.25 tsp). Pulse until chopped.
3

Add white beans (1 cup) and water (2 tbsp) to the processor. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.
4

Add pasta (8 oz) to the boiling water. Cook for approximately 10 minutes or according to package instructions.
5

About 5 minutes before the pasta is finished, add zucchini (1 block), green peas (1 cup), and asparagus (4 sprig) into the same pot to steam with the pasta.
6

Drain the pasta and vegetables. Return them to the pot or a large serving bowl.
7

Add the bean pesto to the pasta mixture. Toss gently to combine without mashing the vegetables.
8

Serve in bowls garnished with pine nuts (1 tbsp), nutritional yeast (2 tbsp), lemon juice (1 tbsp), and extra fresh basil (1 handful).