Ingrédients
- 2 pouches of Merchant Gourmet Tomatoey-French Lentils
- 150g frozen peas
- ½ garlic clove
- Handful of fresh basil
- 3 sprigs of fresh mint
- 30g pine nuts
- 30g plant-based Parmesan cheese, plus extra for on top (can substitute for nutritional yeast)
- 3 tbsp extra virgin olive oil
- ½ lemon, juiced
- 500g asparagus
- 2 cloves garlic, chopped
- Seasoning, to taste
Méthode
- Pre-heat your oven to 180.
- In an oven proof dish, add your spears of asparagus, chopped garlic, a squeeze of lemon, seasoning and enough olive oil to lightly coat the asparagus. Mix to ensure everything is coated evenly and place in the oven for 35 minutes, shaking halfway.
- While the asparagus cooks, whizz up your pesto using a blender. Add your garlic clove, peas, lemon juice, olive oil, fresh herbs, pine nuts, parmesan and seasoning to a blender and blitz until smooth. If too thick, add more olive oil.
- Heat the Tomatoey-French Lentils as per the instructions, then spread onto a serving dish. Add your pesto, roast asparagus and top with extra grated parmesan. Serve and enjoy!
