BARLEYMAX® Spring Pesto & Pulse Pasta

• 1 cup each fresh basil leaves, flat-leaf parsley and mint leaves
• 1/3 cup shelled pistachios, toasted
• ½ cup (30g) BARLEYMAX® flakes
• 1 garlic clove, crushed
• ¼ cup Extra Virgin Olive Oil
• 250g box San Remo Pulse Pasta
• 2 bunches asparagus, ends trimmed and cut into 3cm pieces
• 2 cups fresh baby rocket leaves

1. In a food processor, combine basil, parsley, mint, pistachios and garlic. Blend mixture until herbs are well chopped, stopping occassionally to scrape the side of the bowl.
2. Add BARLEYMAX® flakes. Continue to blend whilst slowly pouring in the oil till the mixture is well combined.
3. In a large pot of salted boiling water, cook pasta until tender. During the last 2 minutes of cooking add the asparagus. Drain pasta and asparagus, reserving ½ cup cooking liquid.
4. In a large bowl, mix pesto with the reserved cooking liquid. Add pasta and asparagus and toss to combine. Stir in rocket and season with salt and pepper (if desired).
5. Transfer to a platter and serve.

• Any pasta can be used. Try this recipe with fettucine.
• Sprinkle grated Parmesan on the pasta before adding the rocket.
• Extra toasted pistachios can be mixed through before serving.

This recipe is courtesy of  Teri Lichtenstein (APD).