Ingredients

The following ingredients have 4 Servings
  • 1 large head of broccoli (cut into small florets)
  • 1 bunch asparagus spears (cut into 1-inch pieces)
  • 1 teaspoon olive oil
  • sea salt (to taste)
  • pasta or zoodles (your choice (see notes))
  • 2 cups frozen peas
  • your choice of protein (see notes)
  • cherry tomatoes, sesame seeds, and black pepper, to serve
  • ½ cup basil leaves (packed)
  • ½ cup parsley (packed)
  • ½ cup cashews (toasted)
  • ⅓ cup water
  • ¼ cup olive oil
  • 2 tablespoons tahini
  • juice from 1 lemon
  • 2 cloves garlic

Instruction

  • Preheat your oven to 425. Line a baking sheet with parchment paper.
  • Place the broccoli and asparagus on the baking sheet, drizzle the olive oil over top and sprinkle a pinch of sea salt. Place the broccoli and asparagus in the oven and roast for 25 minutes, or until cooked through and starting to brown.
  • While the broccoli is roasting, make the green goddess pesto. Place all the pesto ingredients in your blender and blend on high until smooth. Taste and salt as needed.
  • Put a pot of well-salted water on to boil and cook the pasta according to package directions. In the last minute of cooking, add the frozen peas to the pot. Reserve 2 cups of the pasta water and drain the rest. Place the pasta back into the pot.
  • While the pasta is cooking, sear your protein on medium-high heat in a lightly oiled pan until cooked.
  • Pour the pesto over the pasta and toss. Add the roasted veggies to the pot and toss again. Plate the pasta and top with the seared protein.