Pasta with Lemon Pesto

I was recently in Africa and I was a bit worried about what I was going to find in the way of food.  I’d been once before and I recalled that meat seemed to be very popular.  Also, since we were not going to be staying in any major cities, I could feel my chances of finding a chickpeas or quinoa about as good as a gazelle going up against a lion.

My husband was worried as well, so he contacted the company we were going on (photo) safari with and told them I would need vegan meals.  They assured him they would do their best.

Meanwhile, I packed a separate bag of non-perishable goodies that I could live on if I had to. And I had to.

Right off the bat, I got a special vegan platter… that had quiche on it.  Hmmm.  I spent the rest of my time in Africa looking for the elusive egg tree, cause I definitely wanted to grow one in my own backyard.

Next up came a vegan pizza.  It was a crust.  Made from white flour. With a smattering of sauce. And…nope, nothing else. That was it.  Okay, getting closer, but still no quinoa.

I was offered a salad of lettuce and tomato at a buffet lunch.  Okay, let’s think about that for a hot second…raw food washed in local water.  Gee.  Sounds tempting, but I think I’ll give a pass on the dysentery.

Finally, on the way home, I managed to get a bowl of pasta.  White pasta with marinara straight out of a jar.  Two things I usually avoid like locally washed lettuce.  But I ate them.  Sigh.

This pasta recipe is way healthier than that bowl of spaghetti with an added bonus of some veggies, hold the sugar.   If only I could have packed it in my carry-on.

Ingredients:

• pasta of choice (I like brown rice pasta)
• lemon pesto recipe here   https://cantbeetplants.com/three-grain-salad-on-lemon-pesto/
• I large tomato
• basil
• steamed asparagus

Directions:

1. Cook pasta according to package directions.
2. Dice tomato and cut asparagus into small pieces, saving the tips to decorate the top (the amount of each depends on how many people you are making the pasta for.  I used 1/2 of a vine-ripened tomato for 1 serving and 4 stalks of thin asparagus)
3. Chop a few leaves of basil to sprinkle on top
4. When the pasta is cooked, drain, then transfer to a large bowl and toss with the asparagus, tomato and enough pesto to coat.
5. Place in bowl and top with asparagus tips and sprinkle with basil.

Enjoy!