Green Goddess Pasta Bowls

• Produce

  • 1 bunch Asparagus spears
  • 1/2 cup Basil, packed leaves
  • 1 large head Broccoli
  • 1 Cherry tomatoes
  • 2 Garlic cloves
  • 1 Lemon, Juice from
  • 1/2 cup Parsley, packed
  • 2 cups Peas, frozen

• Condiments

  • 2 tbsp Tahini

• Pasta & Grains

  • 1 Pasta

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 13 tsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, toasted

• Liquids

  • 1/3 cup Water

• Other

  • Your choice of protein (see notes

Found on theendlessmeal.com

Description

Ingredients

• 1 large head of broccoli, cut into small florets
• 1 bunch of asparagus spears, cut into 1-inch pieces
• 1 teaspoon olive oil
• Sea salt, to taste
• Pasta, 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 garlic cloves

Directions

• 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.