Pine nut lemon penne

Take a big bowl of this comforting yet light pasta. This pasta dish combines tender asparagus, earthy mushrooms, savory tomatoes, fresh pesto and delicious Graverlbourg french style mustard. The dish is finished with fresh basil. It’s a delicious and hearty meal!

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You will need

Preparation

1

Prepare and cook the pasta: In a large pot, bring water to a boil (5-6 cups, 8-10 cups, 13 to 16 cups) with salt (1/2 tbsp, 1 tbsp, 1 1/2 tbsp).  Once the water is boiling, add the pasta, stir, cover & cook for 9 to 11 minutes  or until desired texture. Save some pasta water for the sauce (1/4 cup, 1/2 cup,  3/4 cup). Once the pasta is cooked, drain using a colander & add back to the pot.

Gluten-free pasta: Follow the instructions above but cook the pasta for 8 to 9 minutes. 

2

Prepare the asparagus: Wash and rinse all produce. While the pasta is cooking, break off the woody end of the asparagus. To do so, bend the asparagus spear about 2-3 cm from the end and it will break at the right spot. Cut the asparagus in 4 cm pieces. Slice the mushroom in about 1/2 cm slices and dice the tomatoes in about 2 cm dices.

3

Cook the mushrooms: In a large pan, heat oil (1/4 tsp, 1/2 tsp, 3/4 tsp)  on medium heat, add salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and add the mushrooms. Cook the mushrooms for about 7 minutes or until soft.

4

Cook the asparagus and tomatoes:  Add the tomatoes and asparagus to the pan and cook for an additional 5-6 minutes. 

5

Zest and juice the lemon:  Zest and juice the lemon (1/2 lemon, 1 lemon, 1 large lemon)

6

IMG_6213

Assemble and serve:¬†Separate the basil leaves. In the pot with the cooked pasta, place the cooked vegetables, pesto, lemon juice, and¬†lemon zest. Combine. Add the smallest amount of pasta water recommended. Combine and if required add more pasta water little by little until you have the sauce consistency you’d like. Serve in individual bowls.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

rigatoni

180 gr

360 gr

540 gr

herb chickpeas

200 gr

400 gr

600 gr

asparagus

100 gr

200 gr

300 gr

tomatoes

2

4

6

mushroom

150 gr

300 gr

450 gr

Pesto

45 ml

90 ml

135 ml

lemon

1

1

1

fresh basil

3 gr

6 gr

9 gr

pine nuts

15 gr

30 gr

45 gr

Recommended Wine Pairings

BODACIOUS PINOT GRIGIO
Fresh, fruity, aromatic and easy-drinking with aromas of citrus and honey.
Region: Ontario
Colour: White
Alcohol:
12%
Price (SLGA): $11.92

BERINGER MAIN & VINE ROSE
Aromas of passionfruit with floral notes and red berry flavours. A balance of crisp minerality with fruity and floral undertones. Refreshing and crisp. Perfect summer time wine to share.
Region: Napa, California
Colour:
Rose
Alcohol: 11%
Price
(SLGA): $11.47

Health Fact

Dr. Craig Herrington, Nathuropath‚Äč

Owner of Regina Naturoptathic‚Äč

Basil

Basil is a herb belonging to the mint family.

It has anti-inflammatory, mild antibacterial, and antioxidant properties. 

A study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with kids

Lacey Engel, Registered Dietician

Lacey Engel, Registered Dietician

Cooking for kids?
If your child doesn’t like asparagus or any other vegetable, cook it separately and try to slowly introduce it to the child.

Making this recipe with kids?
Ask the child to help by completing step 6:

  • Assemble & serve¬†

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information