As some of you may know I very recently moved back to London after living in the US on and off for the last 7 months. To come back to a summery England has been such a lovely welcome home!
Whilst my adventure over seas was a lot of fun, being home just feels right, and work feels ultimately so much more exciting. I’ve got so much happening with Naturally Sassy that I can’t wait to share with you. We’ll be doing so many more events, my first being my Naturally Sassy Supper Club, a 3-course plant based meal at the beautiful Beach Blanket Babylon!
This recipe was a lot of fun to create, not only because of the simplicity – this ones all about those incredible flavours, but because I was back cooking in my Kitchen, where Naturally Sassy all began! The pasta is layered with intense flavour from the Chilli and garlic, but lightened up by the fresh vegetables and lemon juice. Perfect for the summer.
1 bunch of asparagus
1 cup peas
1 avocado, sliced
A handful of parsley, minced
1 clove of garlic
1/4 cup roasted pistachios
Chilli powder to taste
Juice 1/2 lemon
Start by putting a pan of water on the stove and waiting until it comes to a boil. Put your pasta in the pan and boil for around 10-15 minutes until soft.
Meanwhile prepare the veggies. Chop the onion, slice the courgette into circles, and chop the asparagus into small 1-inch chunks.
Put a pan on the stove with a drizzle of olive oil and start by adding the onion and garlic, sauté until the onions have started to caramelise. Add in the courgettes, asparagus and peas. Cook for a further 10 minutes until everything is perfectly cooked through.
Now is the time to add the chilli powder, I don’t advise on how much to put as every single chilli powder is a different strength! Add the tiniest bit on your finger, taste to see it’s strength and go from there.
Once the pasta is done, drain through cold water (unless you want the dish to be warm) mix in the vegetables, the avocado, chopped parsley and add a further drizzle of olive oil, juice of 1/2 a lemon and lots of salt and pepper to taste! Top with a sprinkle of roasted pistachios.