with hemp seeds & capers
Pasta is the perfect canvas to show off seasonal produce, such as perfectly in-season-springtime asparagus. Hemp seeds provide protein and a delicate heartiness to the dish, which makes a wonderful entrée that can be served hot or cold.
8 ounces Quinoa Rotelle Pasta (or other rotelle pasta)
1 large bunch Asparagus
¼ Cup Navitas Naturals Cashews
2 tsp Dijon Mustard
3 Tbsp Olive Oil
3 Tbsp fresh Lemon Juice
1 tsp fresh Lemon Zest
2 Tbsp Capers
2 Tbsp fresh Chives, minced, plus additional for garnish
½ Cup Navitas Naturals Hemp Seeds, plus additional for garnish
Edible Flowers, for garnish (optional)
Sea Salt and freshly ground Black Pepper
Trim the asparagus, discarding the woody ends. Slice the asparagus stems into 1-inch pieces.
In a blender, combine the cashews, Dijon mustard, olive oil and lemon juice, along with ¼ cup water and ½ teaspoon sea salt. Blend into a cream.
Bring a large pot of salted water to a boil. Cook the rotelle for a few minutes until it’s near tender but still chewy, then add the asparagus and cook for 3-4 minutes longer until pasta is done and asparagus is a vibrant green. Set aside a cup of the cooking water. Drain the pasta and asparagus, and return them to the pot. Add the blended cream, lemon zest, capers, chives, and hemp seeds, and season with black pepper. Toss well to distribute, and adjust seasoning if desired. Transfer to serving plates and garnish with additional chives, hemp seeds, and edible flowers.
May be served hot or chilled.