This Pesto Pasta Salad with Asparagus & Prosciutto is perfect served warm OR cold!
Pesto:
60g basil (approx. 2 large hand fulls)
½ cup toasted sunflower seeds or cashews
¼ cup Mary Jane hemp seeds (use in pesto or sprinkle over salad)
2 tbsp lemon juice
3 garlic cloves
½ cup parmesan cheese
¾ cup Three Farmers camelina oil
Toss basil, sunflower seeds, hemp seeds, lemon juice, garlic, and parmesan into a food processor and puree together. While processing, add the camelina oil slowly. Puree until well blended and smooth consistency.
Pasta Salad Ingredients:
4 cups cooked noodles (may use, rice, quinoa or couscous)
1 bunch green onions, sliced
1 cup cherry tomatoes, halved
12 slices prosciutto, chopped
12 asparagus, diced large
Bring a pot of water to a boil and cook your pasta, or grain, to desired doneness. Strain, rinse in cold water to cool and toss 1-2 tbsp of camelina oil around it to ensure it doesn’t stick.
Heat 1tbsp of camelina oil in a pan on the stove. Toss in the diced asparagus and chopped prosciutto in the pan and stir fry for approx. 3 min, or until nicely browned. Ensure to keep a slight crunch to the asparagus and do not overcook.
Now add all the ingredients to the pasta and toss with ¼ cup of the pesto. Mix until the pesto is evenly distributed. Add more or less pesto if desired. Season with salt and pepper.
Serves well warm or cold.
TIP: If you find you have left over pesto, freeze it in ice cube trays for later use.
