Tip: If asparagus is not in season, replace it with snow peas or green beans.
Serves: 2
Ingredients:
- 250g edamame pasta or wholemeal pasta
- 1 cup carrot, julienned
- ¼ cup fresh coriander, finely chopped
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh mint, finely chopped
- ¼ cup raw cashews
- 1 tbsp extra virgin olive oil
- 1 tbsp fish sauce
- 1 tbsp tamari soy sauce
- 1 tbsp honey
- 1 lime, juiced
- 3 red chillies, julienned
- ½ bunch asparagus, blanched and cut through the middle
- Extra water
Method:
- Fill a large saucepan with water and bring to a boil. Add the pasta and cook for 10-15 minutes until al dente. Leave to cool to room temperature.
- In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey, lime juice, and enough water to create a runny consistency.
- In a large mixing bowl, add all remaining ingredients except the asparagus. Add the pasta and gently combine. Mix in the cashew dressing.
- Serve on a large decorative platter with the asparagus on top.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
