Broccoli & asparagus spring pasta

Step 1

Blend basil leaves, walnuts and garlic in a food processor until finely minced. Add the courgette chunks, Parmesan cheese and baby spinach leaves. Pulse until coarsely minced. Drizzle in the oil and combine well. Using pulse, process until mixture is finely chopped. Season to taste with salt and freshly ground black pepper. Transfer to a bowl. Press plastic wrap onto surface of pesto to reduce browning and refrigerate until ready to use.

Step 2

Trim the asparagus spears by snapping off the woody ends, or trimming with a sharp knife. Cut the broccoli into florets. Heat a steamer with boiling water, and steam the broccoli florets and asparagus spears until tender, about 2-3 minutes. Alternatively blanch in boiling water, or cook covered in the microwave for 3 minutes on HIGH. Refresh in cold water to keep them bright green. Cut some of the asparagus stems into small slices, leaving the tips whole.

Step 3

Cook pasta according to packet instructions:

• Bring a deep pan of water to the boil and add salt.
• Cook pasta for 10-12 minutes.
• Drain and refresh in warm water.

Step 4

Mix through half of the courgette pesto, and toss through to coat the pasta.

Step 5

To assemble the serving bowls, divide the pasta between serving bowls, top with plenty of warmed broccoli florets and asparagus pieces topped with extra courgette pesto.

Sprinkle with fresh grated parmesan cheese and plenty of fresh basil leaves.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Source of Vitamin C
• check Good source of Folate
• Source of niacin (vitamin B3)
• check Source of Potassium
• Source of Riboflavin (Vitamin B2)
• Source of Thiamin (Vitamin B1)

• 500g dried pasta tagliatelle
• 1 head of LeaderBrand Broccoli
• 250g LeaderBrand Asparagus

Courgette pesto

• 1 cup fresh basil leaves
• 1/4 cup walnuts, chopped
• 3 cloves garlic, peeled
• 3 small courgette, cut into chunks
• 1/2 cup freshly grated parmesan cheese
• 1 cup LeaderBrand baby spinach leaves
• 1/2 cup extra virgin olive oil

To serve

• Freshly grated parmesan cheese
• Basil leaves