Last Updated on July 25, 2024
I love to use leftovers to craft a meal, it feels so virtuous and of course, it makes financial sense too. After a picnic lunch, I had a bunch of unused asparagus – having bought more than I needed – half a block of feta, a few basil leaves and half a lemon. In the store cupboard, I had a box of Zenb pasta – fusilli – made from 100% yellow peas. Not only is ZenB pasta vegan and gluten-free, but it is also high in fibre and protein. Yellow peas use less water to grow than wheat and contribute to improving the soil by fixing nitrogen.
I had not eaten gluten-free pasta before and was pleasantly surprised by the texture and taste of the Zenb fusilli. It had a subtle pea flavour which added extra taste to the dish I was making. I think it pairs particularly well with a vegetable accompaniment. I look forward to trying out some of the other items from Zenb Pasta. This recipe makes a fresh, light lunch. You could serve a salad afterwards if required.
ZenB pasta with asparagus and feta
Ingredients
- 15 asparagus spears (or 1 bunch)
- 125 grams feta cheese
- 1 handful basil leaves
- 1/2 lemon
- Extra virgin olive oil
- Black pepper
- 170g grams ZenB pasta I used fusilli for this recipe
Instructions
- Bring a large pot of water to the boil. I don't salt the pasta water but if you prefer to do so then add salt. When the water has come to a rolling boil add the pasta and cook until al dente. Drain well.
- In the meantime, roast the asparagus spears in a preheated oven at 180 C for 10 minutes so that they retain a bite. It the spears are very thick they may need longer in the oven.
- When the asparagus are cooked, cut each spear into three pieces so that they are each about the length of the fusilli.
- Add the asparagus to however much of the drained pasta you wish to eat and arrange on two plates. You can use the leftover pasta to make a salad the following day.
- Scatter over the feta, crumbling it as you do so.
- Give each portion a good grinding of black pepper, roughly tear the basil leaves and divide between the two plates. Squeeze over some lemon juice to taste and drizzle with EVOO.
Nutrition
If you want to make this recipe you will need a bunch of asparagus – approximately 15 spears, Half a block of feta – about 125g, A handful of basil leaves, half a lemon, some good quality Olive Oil and freshly ground black pepper
Putting the dish together is child’s play – just boil the water for the pasta and cook until al dente, drain well. Meanwhile, roast the asparagus in an oven or air fryer at 180 C for 10 minutes, I like it to retain a bit of a bite. Chop each spear into three pieces – I like the asparagus to be a similar size to the fusilli. Plate the pasta and arrange the asparagus pieces around and within the fusilli. Crumble over the feta, strew with torn basil leaves, grind over some black pepper, squeeze over some lemon juice to taste and drizzle the EVOO.
There’s a printable copy of the recipe above – but, do feel free to adapt this one. What I think is remarkable is the protein from the Zenb Pasta – it’s around 17g per portion, with high levels of fibre, potassium and iron too making this a very healthy way to enjoy pasta.
Leave a Reply