Broccoli Asparagus Pesto Pasta

Broccoli and Asparagus falls under the healthy vegetables category. They are very good anti-oxidants. Including them once or twice a week in our diet is essential. I mostly make pasta which goes very well with these vegetables. Lets get into the recipe.

Serves : 4
Approximate Total Cost : $7
Approximate Cost per person : $1.75

Ingredients

Broccoli - 1 cup (sliced)
Asparagus -  1 cup (sliced)
Pasta - 1cup
Salt - to taste
Dry Oregano - 1/4 tablespoon
Dry Basil - 1/4 tablespoon
Crushed Pepper - 1/4 tablespoon
Parmesan Cheese - 1/4 cup
Olive Oil - 2 tablespoons

For the Pesto
Cilantro - 1 bunch
Toasted Almonds - 10
Garlic - 2 cloves
Lemon - 1/2 (freshly squeezed juice)
Parmesan Cheese - 1/2 cup (Optional)
Salt - to taste 
Water - 1/2 cup



Method

1. Boil water in a pan and add little salt. Boil the broccoli and asparagus for 5 to 10 minutes until the vegetables are cooked yet crunchy.
2. Remove the vegetables and set aside.
3. In the same water add little more salt and boil the pasta. Cook the pasta to Al-Dante consistency.
4. Save one cup of starchy water and drain the pasta.
5. When all these above steps are being done, lets make the pesto in parallel.
6. Grind all the ingredients for the pesto in the blender and keep it aside.
7. Add OliveOil in a hot pan and pour the pesto and starchy water on to it. Cook for 5 mins until it starts to bubble. I like my pasta to be coated with the pesto sauce rather than the pasta floating in the sauce.So adjust the water accordingly.
8. Add the seasonings - Oregano, Basil and Pepper. Taste and add salt if required.
9. Now add the cooked pasta, veggies and Parmesan cheese into the pesto and cook for 5 mins. The pasta is ready.
10. Transfer the pasta into a baking dish and top it with any cheese of your choice. Bake at 425 for ten minutes. This step is optional.