Name: Asparagus, walnut and rocket pasta
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 80 g dried spiral pasta or gluten-free pasta; olive oil cooking spray; 1 bunch fresh asparagus, woody ends trimmed; 125 g firm tofu, patted dry with paper towel, sliced lengthways; 40 g (2 cups) baby rocket; zest and juice of ½ lemon; 2 tbsp Providore Series Pesto olives, mixed peppers and sundried tomato pesto; 10 g walnuts, toasted, roughly chopped (see tips, below); 5 g shaved Parmesan cheese, to serve; freshly ground black pepper, to serve

Asparagus, walnut and rocket pasta

Tofu gets star treatment in a dish with a twist – spiral pasta, fresh asparagus and crunchy walnuts, all tossed through a beautiful pesto with parmesan cheese.

Tofu gets star treatment in a dish with a twist – spiral pasta, fresh asparagus and crunchy walnuts, all tossed through a beautiful pesto with parmesan cheese.

Ingredients

80 g dried spiral pasta or gluten-free pasta

olive oil cooking spray

1 bunch fresh asparagus, woody ends trimmed

125 g firm tofu, patted dry with paper towel, sliced lengthways

40 g (2 cups) baby rocket

zest and juice of ½ lemon

2 tbsp Providore Series Pesto olives, mixed peppers and sundried tomato pesto

10 g walnuts, toasted, roughly chopped (see tips, below)

5 g shaved Parmesan cheese, to serve

freshly ground black pepper, to serve

Method

Cook pasta in a saucepan of boiling water according to pack instructions or until al dente. Drain well. Return to pan.

Meanwhile, preheat a chargrill pan on high. Spray asparagus and tofu with cooking spray. Add to chargrill. Cook, turning once, for 3-4 minutes or until asparagus is tender and tofu is lightly browned. Cut tofu into cubes. Diagonally slice asparagus.

Add rocket, lemon zest and juice, and pesto to pasta. Toss to combine until rocket starts to wilt. Toss in asparagus and tofu. Divide between shallow serving bowls. Top with walnuts and parmesan. Sprinkle with pepper to serve.

Chantal Walsh

Ingredients

Method

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