Guest post by Elina from Bowls and Flows.
Embrace the vibrant energy of summer with this light yet nourishing dish! We’ve combined protein-rich lentil pasta with seasonal asparagus and peas, bursting with fresh, cleansing flavours.
The creamy, zesty lemon-tahini sauce adds a touch of digestive fire (Agni) according to Ayurvedic principles, while the earthy lentil pasta provides a satisfying grounding element. This symphony of textures and flavors is not only delicious but also promotes overall well-being as we transition into the warmer months.
Benefits:
- Light & Nourishing: Perfect for a satisfying yet healthy meal.
- Seasonal Ingredients: Spring peas and asparagus offer a burst of fresh flavour and essential nutrients.
- Ayurvedic Balance: Lentil pasta provides grounding energy, while the lemon-tahini sauce aids digestion.
Recipe for the Green Chickpea Pasta
INGREDIENTS (for 2 portion)
- 200 g chickpea (or lentil) pasta
- 1 cup fresh peas
- 1 cup green asparagus or green beans, washed and trimmed and cut into 5 cm pieces
- Olive oil
- 1 lemon
- 2 tablespoons tahini
- a handful fresh parsley
- 2 tablespoons hemp seeds
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
METHOD
1. For the sauce, combine olive oil, lemon juice, tahini, parsley, salt and pepper in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.
2. Bring a large pot of salted water to a boil. Add some salt and cook the lentil pasta according to package instructions until al dente. Before draining, reserve a cup of pasta water for adjusting the sauce consistency later. Drain the pasta and set aside.
3. While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the fresh peas and asparagus, seasoning with salt and pepper. Sauté until the vegetables are tender and vibrant, around 5-10 minutes.
4. Add the cooked lentil pasta to the pan with the sautéed peas and asparagus. Gently toss to combine, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly. Drizzle generously with the lemon-tahini sauce, tossing lightly to ensure everything is evenly coated.
5. Sprinkle with extra black pepper, hemp seeds and nutritional yeast.
If you love Yoga and plant base delicious recipes, check out Elina's website Bowls & Flows!