Farfalle pasta that is light and lemony, yet earthy and full of nutrient-rich vegetables. A little crunch, as well as an abundance of flavors and textures, add a hearty bite that is sure to satisfy your pasta tooth (we all have one, right?)
- 1 lb. farfalle pasta
- 1 large bunch asparagus, with tough ends cut off (about the bottom third) and cut into thirds
- 3 cups broccoli florets, cut into bite size pieces
- 16 oz. sliced mushrooms (white button or baby bella)
- 2 T minced garlic
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Juice of 1 lemon
- 1 T chopped fresh basil
- 1 T chopped fresh parsley
- 1/3 cup coarsely chopped walnuts
- 1 T hulled hemp seed hearts (optional)
- 1/2 teaspoon red chili flakes (optional)
- Boil pasta according to package directions in salted water. Drain, but reserve 1 cup of cooking liquid, and set aside.
- While water is boiling and pasta is cooking, roast asparagus and broccoli on a sheet tray at 375 degrees Fahrenheit for about 15-20 minutes, until broccoli is fork tender. Toss halfway through cooking. If asparagus and broccoli are becoming too brown during roasting, lay a piece of aluminum foil over them to finish cooking.
- Meanwhile, heat the olive oil in a large pan over medium heat. Add mushrooms, toss, and cook uncovered for about 10-15 minutes until mushrooms cook down and become browned. Stir every few minutes.
- Add garlic to the pan and cook an additional 2-3 minutes.
- Add cooked asparagus and broccoli to the pan, and the salt and pepper. Gently mix to combine. Add a small amount of pasta liquid and scrape bits from bottom of pan. Remove from heat.
- In a large bowl, combine the pasta and the vegetable mixture, and gently toss. Add some of the pasta cooking liquid to moisten.
- Transfer to serving bowl or plates.
- Top with walnuts, basil and parsley, and hemp seeds. If desired, sprinkle with red chili flakes for some heat.