80g dried spiral pasta or gluten-free pasta
Olive oil cooking spray
1 bunch asparagus, woody ends trimmed
125g firm tofu, patted dry with paper towel, sliced lengthways
40g (2 cups) baby rocket
Zest and juice of ½ lemon
2 Tbsp Providore Series Pesto (Olives, Mixed Peppers and Sundried Tomato)
10g walnuts, toasted, roughly chopped (see Cook’s tip)
5g shaved parmesan, to serve
Freshly ground black pepper, to serve
Cook pasta in a saucepan of boiling water according to pack instructions or until al dente. Drain well. Return to pan.
2. Meanwhile, preheat a chargrill pan on high. Spray asparagus and tofu with cooking spray. Add to chargrill. Cook, turning once, for 3-4 minutes or until asparagus is tender and tofu is lightly browned. Cut tofu into cubes. Diagonally slice asparagus.
3. Add rocket, lemon zest and juice, and pesto to pasta. Toss to combine until rocket starts to wilt. Toss in asparagus and tofu. Divide between shallow serving bowls. Top with walnuts and parmesan. Sprinkle with pepper to serve.
COOK'S TIP: To toast the walnuts, spread over a small oven tray and bake in an oven preheated to 170°C (fan-forced) for 6-8 minutes.
Nutrition Info PER SERVE 1419kJ, protein 18g, total fat 14g (sat. fat 2g), carbs 31g, fibre 7g, sodium 208mg • Carb exchanges 2 • GI estimate low • Gluten-free option