Asparagus is one of my favorite spring vegetables because it’s quick to prep, quick to cook and full of nutrients. We often enjoy it as a simple roasted side dish, but I love it incorporated into pasta. This recipe calls for Banza pasta, a pasta made from chickpeas! It’s a good source of fiber and high in protein (each serving contains 13 grams of protein, about twice the amount of traditional pasta).
For the Pasta
- 1 bunch asparagus, trimmed
- 1 lb. thin chicken cutlets (about ½-inch thick)
- 1 Tbsp. olive oil, divided
- Salt and pepper
- 8 oz. Banza cavatappi pasta
For the Pesto
- 1 cup flat leaf parsley
- ¼ cup walnuts
- ¼ cup grated Parmesan cheese
- 1 small peeled garlic clove
- 2 Tbsp. lemon juice
- ¼ cup olive oil
- ½ tsp. salt, plus more to taste
- Preheat oven to 400°F. Line a sheet pan with foil and spray with nonstick cooking spray. Bring a pot of salted water to boil for the pasta.
- Toss asparagus with ½ Tbsp. olive oil and season to taste with salt and pepper. Line in a single layer on half of the sheet pan. Place the chicken cutlets on the other half of the sheet pan and drizzle with remaining olive oil. Season to taste with salt and pepper. Roast in preheated oven for 15-18 minutes, or until chicken is cooked through. Allow to cool slightly, then slice asparagus and chicken into bite-size pieces.
- To make the pesto, combine parsley, salt, walnuts, parmesan cheese, garlic, lemon juice and olive oil in a food processor and blend until smooth. Add additional salt to taste and set aside.
- Cook the pasta to al dente (about 6-7 minutes), being sure not to overcook. Drain well and toss with pesto, asparagus and chicken.
This recipe was developed in paid partnership with Heinen’s Grocery Store. Check out the original post here.