Nutritional Wisdom with Carly Pollack

“Pasta” Primavera

2-3 large carrots, peeled and julienned
1/2 tbsp coconut oil
1 leek, sliced into rounds
3 cloves garlic, minced
1 bunch asparagus, ends broken off and discarded, and chopped into 1-inch pieces
1 cup fresh or frozen peas
1 clove garlic
3/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup hulled hemp seeds
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tbsp water
1/4 tsp sea salt

Add coconut oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper. Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.
Meanwhile, make the pesto. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth. Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste. Serve the vegetable pesto mixture on top of the carrot pasta.

2 Servings