9 oz. Fresh Linguine Noodles (I found fresh Gluten free pasta at my local Whole Foods…score!)
5 Asparagus Stalks, cut into pieces ( I used much more…love asparagus!)
½ cup Cherry Tomatoes
1 Tub of Better Bean Tuscan White Beans
FOR THE PESTO
½ cup Olive Oil
¼ cup Raw Almonds
4 Cloves of Garlic
1 ½ cups Fresh Basil Leaves
(I liberally used fresh pepper and sea salt and also a little faux parmesan)
Cook the pasta according to the instructions on the packaging. In a small pot, boil the asparagus for about four minutes. (I boiled the asparagus with the linguine for 2 minutes, only and made the pesto first)
While these are cooking, add all of the pesto ingredients to a food processor and process until smooth. Drain both the pasta and the asparagus. Divide the pasta onto two separate plates. (I think this makes 3-4 servings) Top with beans, pesto, asparagus, and tomatoes. Serves about two people. (see above…)
Wow! My first episode of season 2 in which I am blindly following other peoples recipes! Scary but this first one is a home run!
So much goodness all while avoiding gluten and dairy: beans, asparagus, cherry tomatoes, almonds, basil and garlic: an antioxidant smorgasbord! Asparagus is an amazing food: fights bloating and hangovers! Promotes weight management, kidney function AND is a mood enhancer/aphrodisiac…who knew?!
This is one of my favorite recipes of the whole season! I hope you and your family enjoy it, too and let me know how it turns out and what you think! Bon apetit!