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Asparagus, Spelt and Artichoke Stir-fry with Wild Garlic Pesto

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This is feeding: 3 people
Author: Anna @anna.culina

Ingredients

Salad

  • 300 g Green Asparagus
  • 1 small Zucchini
  • 150 g Mushrooms
  • 10 Artichoke Hearts cooked
  • 200 g Spelt
  • 4 tbsp Wild Garlic Pesto

Wild Garlic Pesto

  • 40 g Wild Garlic
  • 5 g Fresh basil
  • 30 g Pumpkin Seeds
  • 1 tbsp Nutritional Yeast
  • 3 tbsp Olive Oil
  • 1 tbsp Water
  • 2 tbsp Lemon Juice
  • Salt & Pepper to taste

Instructions

Salad

  • Cook spelt according to the packaging instructions. Drain water excess water.
  • Cut zucchini lengthwise and slice thinly. Quarter green asparagus and slice mushrooms.
  • Heat up a large pan and add 1 Tbsp of olive oil. Add zucchini slices and fry until slightly brown.
  • Add green asparagus and fry for 3 min. Add the mushrooms and artichoke hearts and fry for another 3 min. Add in the cooked spelt and mix well.
  • Mix in the wild garlic pesto and add salt & pepper.

Wild Garlic Pesto

  • Blend all ingredients until well combined. Adjust thickness with a little water if necessary and add salt & pepper to taste.

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