Ingredients:
For the pasta:
Green asparagus, 1/2 bunch
Frozen peas 100 g,
Green pea penne, 100 g,
Capers, 1-2 tbsp.
Olive oil, 1 tbsp.
(Pasta water) 1-3 tbsp.
For the topping:
Chives, 1-2 tbsp.
Basil, a few leaves
Pine nuts, 1 tbsp.
Lemon juice, 1-2 tbsp.
Zest of 1/2 lemon or more
Optional:
Chlorella powder, 1/4 tsp.
Spirulina powder, 1/4 tsp.
READ ON TO DISCOVER MORE ABOUT THESE SUPERFOODS
Instructions:
Wash the asparagus, peel the lower third, trim woody ends, and cut into bite-sized pieces. Defrost the peas in warm water for about 3 minutes.
Cook the pasta in salted water according to package instructions until al dente. Four minutes before the end of cooking, add the asparagus and peas; cook for 4 more minutes. Drain and let it drip off. You can save the pasta water and use 2 tbsp. for the sauce.
Meanwhile, chop the capers and mix with olive oil and the pasta-vegetable mixture.
Wash and dry chives and basil for the topping, finely chop the chives, and tear basil into small pieces.
Toast pine nuts in a pan without oil for 1–2 minutes until lightly golden, then cool and coarsely chop.
In a bowl, mix chives, basil, lemon zest, juice, olive oil, and salt.
To serve, distribute the pasta mixture on plates and top with the herb-lemon mixture.
Chlorella & Spirulina
Buzz nutrients for your health
Chlorella:
Helps with detoxing, including heavy metals
Can boost the immune system
Can help increase stamina during exercise
Helps maintain healthy blood pressure
Lowers unhealthy cholesterol
Can improve blood sugar levels
A variety of other health-related benefits, like improvement of skin inflammation and healing
Spirulina:
Rich in nutrients (B vitamin, pro-vitamin A, and iron)
High quality protein source, approximately 70 %
Boosts immunity
Improves heart health
Anti-inflammatory properties
Enhances energy levels
Supports detoxification, including heavy metals
Gives protection from viruses and inhibits the growth of multi-resistant bacteria
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