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Ingredients
- 50 g pepitas
- 50 g pine nuts, plus extra to serve
- 1 lemon, zested and juiced, plus extra juice to serve
- 50 g Parmesan cheese, cut into pieces (3 cm) or 1½ tbsp nutritional yeast flakes, plus extra to serve
- 3 garlic cloves
- 400 g can cannellini beans, rinsed and drained
- 40 g fresh basil, leaves only
- 60 g fresh baby spinach leaves
- 1 ¼ tsp sea salt
- 2 pinches ground black pepper
- 1 lemon, juice only
- 80 g extra virgin olive oil
- 80 g water
- 1700 g boiling water
- 1 broccoli, cut into small florets
- 2 bunches asparagus, trimmed and cut into thirds
- 120 g frozen peas
- 250 g dried spelt pasta spirals
- 60 g rocket leaves, to serve
- 250 g cherry tomatoes, cut into halves
- Nutrition
- per 1 portion
- Calories
- 1722.7 kJ / 411.7 kcal
- Protein
- 17.8 g
- Carbohydrates
- 39 g
- Fat
- 18.9 g
- Saturated Fat
- 3.4 g
- Fibre
- 9.4 g
- Sodium
- 597.3 mg