Take a big bowl of this comforting yet light pasta. This lemon pine nuts penne combines buttery toasted pine nuts, pesto, Italian herb chickpeas, tender asparagus, earthy mushrooms and savory tomatoes. The dish is finished with fresh basil. It’s a delicious and hearty meal!
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preparation time: 20 min
Total time: 40 min - difficulty level: 1
- recipe ID: CF28
- cuisine region: Italian Fusion
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You will need:
- knife
- large pot
- pan
- cutting board
- collander
- baking sheet
- non stick liner or parchment paper
- water
- oil
- salt & pepper
Preparation
1
Cook the pasta: Bring water to a boil for the penne. Season the water with salt.
Cook the penne in the boiling water for 10 minutes. Set aside pasta water – 1 tbsp per portion.
Drain the penne and it back to the pot.
Gluten-friendly: Cook the penne for 8 minutes.
2
Prepare the asparagus: Wash and rinse all produce. Break off the woody end* of the asparagus. Cut the asparagus. Slice the mushrooms and dice the tomatoes.
*Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot.
3
Cook the vegetables and heat the chickpeas: In a pan, heat the oil on medium heat, cook the mushrooms for 7 minutes. Add the tomatoes and asparagus to the pan and cook for an additional 5 minutes. Add the Italian herb chickpeas. Season with salt & pepper. Combine.
4
Prepare the lemon & pine nuts: Zest and juice the lemon (1/2 lemon, 1 lemon, 1 large lemon). In a pan on medium heat, toast the pine nuts for 1 minute.
5
Assemble & serve: Separate the basil leaves.
To the pasta, add the vegetables, herb chickpeas, pesto, lemon juice and lemon zest. Combine. Add the half the pasta water. Combine and if required add more pasta water little by little.
Serve and garnish with basil and pine nuts.
Bon Appétit!
What's in my kit?
2 portions
4 portions
6 portions
Health Fact
Dr. Craig Herrington, Nathuropath
Owner of Regina Naturoptathic
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
Owner of Beyond Baby Nutrition
Cooking for kids?
If your child doesn’t like asparagus yet, encourage them to try it raw and then cooked. Ask them what difference they notice.
It can take up to 20 exposure for taste buds to adapt to new flavours.
Making this recipe with kids?
Cook with children by asking them to help in steps:
- 2: Add the salt and pasta to the water.
- 4: Combine the vegetables
- 5: Which part of the lemon smell most? The juice or the zest?
- 6: Plate and garnish their dish
Recommended Wine Pairings
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
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
Ingredients
Gluten-friendly adaptation:
- Penne: Corn flour, rice flour, mono and diglycerides.
No nut adaptation:
- pesto: basil, canola oil, Parmesan cheese (pasteurized milk modified milk ingredients, salt, powder cellulose, liapase, microbial enzyme, bacterial culture, natamycin), water, extra virgin olive oil, garlic, spices, citric acid, potassium sobate)
Vegan adaptation:
- pesto: basil, grapeseed oil, canola oil, garlic powder.
Note: We cannot guarantee any dish is allergen free.
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
