Tomato, Asparagus and Spinach Pesto Pasta by Kim @deliciouslyketo

Serves 2


1/2 pkt Slendier Edamame Pasta

8 cherry tomatoes, halved

6 asparagus spears, thinly sliced

1 cup baby spinach leaves

3 tbsp Ceres Organic Basil Pesto

2 tbsp olive oil

Fresh basil leaves

Fresh parsley leaves




  1. Cook pasta as per directions on packet.
  2. In a large frying pan over medium heat, add the oil and sauté the sliced asparagus, tomatoes and baby spinach leaves.
  3. Add pesto to sautéed vegetables and stir until well combined.
  4. Add cooked pasta and continue to sauté until pasta is evenly coated in pesto and vegetables. Season to taste.
  5. Serve topped with fresh herbs.