Arugula - Hemp Pesto with Roast Veggies, Feta & Sea Asparagus

This is a nutrient dense pasta dish, bursting with flavor! For the pesto, I filled half my VITAMIX blender with arugula from my friend Barb's garden, the other half with organic basil, 1 cup hemp hearts, about 5 fresh garlic cloves, salt & pepper, 1 tbsp nutritional yeast, pinch of dulse flakes then added enough olive oil to blend the ingredients smooth or to your desired consistency.

Next, roast a large dish of mixed veggies. I chose fennel, zucchini , mixed sweet peppers, tomatoes, & eggplant & chopped fresh herbs.

While veggies are roasting, cook whole grain pasta ( I used kamut ancient grain).

I was fortunate to have some Sunshine Coast harvested sea asparagus by my dear friend Katie, which I blanched for 5 minutes then rinsed in cold water.

Once everything is prepared, toss all ingredients together in a large bowl. Finish off by crumbling feta cheese on top & a sprinkle of chili flakes if desired.

Make a big portion so you have for lunch the next day!

Enjoy!