Let’s Get Started!

Ingredients Needed

• 3 oz. fettuccine whole wheat pasta
• Basil Pesto
• 6 small asparagus spears
• 1 clove garlic, peeled
• 2 T basil pesto (prepare first)
• 1/3 cup cashews (best if soaked for 2 hrs)
• 1 tsp sesame seeds, lightly toasted
• ½ bunch basil, leaves only
• ¼ cup fresh green peas
• vegetable broth
• 1 cup broccoli florets
• 1 T slivered almonds

Directions

1. To make the pesto: combine everything except the broth in a small food processor and blend until finely chopped. Stir in just enough broth to give the consistency of pesto, maybe 2 tablespoons or so.
2. To toast sesame seeds: Heat a non-stick pan over medium heat and add the seeds. Gently shake the pan to toss the seeds, toast for about 5 minutes, until color starts to change and they crackle.
3. Cook pasta per instructions, adding peas to the cooking water in the last two minutes. Meanwhile, steam the asparagus and broccoli for 3-4 minutes. Drain the pasta, stir in the pesto and almonds and season with freshly ground pepper. Serve with asparagus and broccoli topped with toasted sesame seeds.

Benefits

Broccoli is a good source of fiber, vitamin B6, E and A as well as protein, zinc, calcium and iron.

Asparagus and peas are also full of fiber, vitamins A, C, E, K and B6 as well as folate, iron, copper, protein and iron.

Even the whole-wheat pasta packs a punch with fiber in this recipe, and has shown the ability to help lower cholesterol levels.