Today I’ve got the perfect lunchbox recipe for adults and kids alike! This recipe also makes enough for 2 so you can have some for dinner and save the rest for lunch – it tastes wonderful cold.
Pesto pasta with courgette and asparagusPrint This
- 2 handfuls of fresh basil, leaves only
- 2 cloves of garlic, 2 peeled and finely chopped, 1 grated
- 2 tbsp of pine nuts
- 60ml + 1 tbsp olive oil
- 2 tablespoons of parmesan, grated (or nutritional yeast to make vegan)
- 1 courgette, sliced
- 200g asparagus, ends trimmed
- Juice of ½ lemon
- Salt and pepper, to season
- 200g of penne pasta (or pasta of choice)
To make the pesto – whizz the basil leaves, 2 cloves of finely chopped garlic, pine nuts, parmesan (or nutritional yeast) and 60ml of olive oil in a blender until desired texture achieved. Taste and season.
Place a griddle pan or frying pan onto medium-high heat. Drizzle with 1 tbsp olive oil and add the 1 clove of grated garlic, asparagus, and courgette. Fry for 4-5 minutes. Reduce the heat and add the lemon juice. Cook for 2 minutes, then season with salt and pepper to taste.
Cook the pasta in salted boiling water for 8-10 minutes or according to packet instructions, until cooked through, then drain.
Stir the pesto through the pasta a little at a time – any left over can be transferred to a jar and stored in the fridge for up to 1 week! Then add the vegetables. Eat immediately or pop in a lunch box for work!