Ingredients

• 1 cup Basil Leaves (chopped)
• 2 cups Kale Leaves
• 1 Lemon (juiced)
• 1 Garlic (clove, chopped)
• 1/2 tsp Sea Salt
• 1/2 cup Sunflower Seeds
• 2 cups Asparagus
• 1 cup Frozen Peas (thawed)
• 1 cup Radishes (sliced into rounds)
• 4 cups Brown Rice Fusilli, Cooked

Directions

1. Create your pesto by combining basil, kale, lemon juice, garlic, olive oil, sea salt and sunflower seeds together in a blender or food processor. Blend until smooth.
2. Trim the woody ends from the asparagus. Fill a pot with 2 cups water and a pinch of sea salt. Place on the stove and bring to a boil. Once boiling, reduce to a simmer, add the asparagus and cover. Let cook for 3 minutes. Transfer asparagus out of the water and slice into 1-inch pieces.
3. Bring another pot of water to a boil and cook brown rice fusilli as per the instructions on the package. Once cooked, strain and transfer to a bowl. Add in the asparagus, peas and radishes. Toss well with the desired amount of pesto. Divide into bowls and enjoy!

Tips

• Add more protein by adding roasted chickpeas!