Deluxe pasta salad

with asparagus, Brussels sprouts and a dill pesto

Loaded with asparagus, Brussels sprouts, chickpeas, crunchy pistachios and finished with a special dill dressing, this healthy recipe turns a salad into a deluxe dish.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, gluten

Utensils:

(Hand) blender

Ingredients

Spiral pasta

Mung beans

Brussels sprouts

Cooked chickpeas

Green asparagus

Pistachio nuts

Walnuts

Orange

Fresh dill

Fresh mint

Nutritional yeast

Garlic

Agave syrup

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4594
1098
28
4
177
24
30
44
0
83

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Cook the mung beans in 750ml of water. Optionally add salt. Bring it to a boil and keep the water boiling for 25 minutes until the beans are tender. Drain the water and let the beans cool down.

Wash the vegetables and fresh herbs. Boil plenty of water in a medium-size pot and optionally add salt. Place the Brussels sprouts in the water and add the pasta after 4 minutes. Cook everything for another 8 minutes. Drain the water and let it cool down. If possible, place it on a tray, so it cools down quicker.

Clean the asparagus by cutting off the tough part at the bottom. Heat 1 tablespoon of olive oil in a pan and sauté the asparagus for 3 minutes. Keep turning them, so they cook evenly. Add water halfway up the asparagus and let the water evaporate by cooking it over high heat for approx. 2 minutes. Season to taste and remove from the heat.

Add the chopped garlic, 1/2 of the orange without seeds, the mint, dill, agave syrup, nutritional yeast and walnuts to a mixing jar. Blend everything together, while pausing sometimes to add a total of 2 tablespoons of olive oil bit by bit. As a result, the dill pesto should be a smooth cream.

Deluxe pasta salad

with asparagus, Brussels sprouts and a dill pesto

Loaded with asparagus, Brussels sprouts, chickpeas, crunchy pistachios and finished with a special dill dressing, this healthy recipe turns a salad into a deluxe dish.

Not included: olive oil, salt, pepper

Instructions

Cook the mung beans in 750ml of water. Optionally add salt. Bring it to a boil and keep the water boiling for 25 minutes until the beans are tender. Drain the water and let the beans cool down.

Add the chopped garlic, 1/2 of the orange without seeds, the mint, dill, agave syrup, nutritional yeast and walnuts to a mixing jar. Blend everything together, while pausing sometimes to add a total of 2 tablespoons of olive oil bit by bit. As a result, the dill pesto should be a smooth cream.

Separate the pasta from the Brussels sprouts. Cut the sprouts in half. Wash the chickpeas and remove the liquid from the jar.

Mix all the ingredients in a large bowl and add the dill pesto. Serve the pasta with ground pistachios.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4594
1098
28
4
177
24
30
44
0
83

kJ
kcal
g
g
g
g
g
g
mg
mg

Deluxe pasta salad

with asparagus, Brussels sprouts and a dill pesto

Loaded with asparagus, Brussels sprouts, chickpeas, crunchy pistachios and finished with a special dill dressing, this healthy recipe turns a salad into a deluxe dish.

Not included: olive oil, salt, pepper

Instructions

Cook the mung beans in 750ml of water. Optionally add salt. Bring it to a boil and keep the water boiling for 25 minutes until the beans are tender. Drain the water and let the beans cool down.

Add the chopped garlic, 1/2 of the orange without seeds, the mint, dill, agave syrup, nutritional yeast and walnuts to a mixing jar. Blend everything together, while pausing sometimes to add a total of 2 tablespoons of olive oil bit by bit. As a result, the dill pesto should be a smooth cream.

Separate the pasta from the Brussels sprouts. Cut the sprouts in half. Wash the chickpeas and remove the liquid from the jar.

Mix all the ingredients in a large bowl and add the dill pesto. Serve the pasta with ground pistachios.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

4594 1098 28 4 177 24 30 44 0 83

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4594
1098
28
4
177
24
30
44
0
83

kJ
kcal
g
g
g
g
g
g
mg
mg