Super green and refreshing dinner. Herbal, cheesy, little salty and with flavourful cheesy roasted mini asparagus. With a good olive oil this dish is gonna taste amazing ! Eat cold, lukewarm or hot, its good either way and super quick to make.

Serves 4

Ingredients

Pasta

• 400g linguine pasta (14.1 oz)
• Water as needed for boiling
• A sprinkle of salt

Greens

• 1 portion Vegan Parsley Basil Pine Nut Pesto
• 1 portion Vegan Cheese Roasted Mini Asparagus
• Basil as garnish

What you will need

• 1 big pot
• 1 spoon to stir
• 1 strainer

Instructions

1. Make the Vegan Parsley Basil Pine Nut Pesto, keep it chilled in the fridge as the pasta and asparagus gets cooked.

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2. Put the asparagus in the oven as the recipe instructs here.

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3. Bring a big pot of water to boil. Slightly salt it. Add in the pasta.

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4. Boil as it instructs on the package, cook until al dente, this can be everything in between 8-11 minutes depending on the thickness of the pasta. Stir the pasta occasionally while boiling to prevent them from sticking together.

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5. Strain the pasta over the sink to get all excess water off. Put the pasta back in the pot. Mix with the portion of vegan parsley pesto. Divide into 4 plates.

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6. When the asparagus are done roasting in the oven take them out. Divide the asparagus evenly between the 4 plates.

Enjoy !