Serves 4
15 minutes
For the pesto
½ cup pumpkin seeds
Big bunch of wild garlic
2 lemons, zest and juice
1 tsp salt
4 tbsp nutritional yeast
½ cup of extra virgin olive oil
Black pepper to taste
For the pasta
400g gluten free spaghetti
1 bunch of asparagus
3 plumbs (better to be unripe rather than over ripe)
To serve
Handful of cherry tomatoes
Watercress or baby spinach to serve
Wild garlic flowers
Preparation:
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Add your pumpkin seeds to a dry frying pan and toasted gently. Be careful not to burn them by constantly wiggling your pan. Once you start to hear your seeds starting to pop, remove from the heat and allow them to cool down a little.
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Add your pumpkin seeds to a high-speed food processor along with all remaining ingredients and blend until smooth.
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Taste and adjust seasoning if needed.
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Spoon pesto into a jar and keep it in the fridge for up to a week.
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Fill a large pan with water and a pinch of salt and bring to the boil. Now add your spaghetti and simmer until cooked but still firm (al dente).
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Whilst your spaghetti is simmering, trim your asparagus and cut your plumbs into six slices.
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Heat up a grill pan on a medium heat. Brush it with olive oil and place asparagus and plumb slices in the hot pan. Allow them to char for 5 minutes without disturbing them. Once charred, flip them to the other side and char for another 5 minutes. The exact time needed depends on the intensity of your heat and the thickness of your slices so keep an eye on your plumbs as they can start to get a bit soggy if over-done. Season with salt and set aside.
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Once pasta is cooked, drain and stir in pesto and place into a serving dish
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Top with grilled asparagus and plums, cherry tomato halves, wild garlic flowers and watercress.
