Arugula-based pesto creates a deliciously fresh base for this light pasta dish that is perfect for warm summer evenings.
Serves 2
20
mins
Easy
Vegan
Ingredients
2 Quorn Meatless Vegan Fillets
1 tbsp olive oil
1/4 tsp cayenne Pepper
½ tsp salt
1/4 tsp black pepper
1 clove of garlic
1 bunch of asparagus, peeled and trimmed
9oz dried tagliatelle, cooked
1 handful of fresh arugula leaves
1 tbsp pine nuts, toasted
2 handfuls of fresh arugula leaves
¼ cup olive oil
1 tbsp pine nuts, toasted
1 tbsp lemon juice
Season to taste
Lemon wedges to garnish
Method
Mix the cayenne, salt and black pepper in a bowl and sprinkle over the Quorn Vegan Meatless Fillets.
Preheat the olive oil in a pan and cook the Quorn Meatless Fillets and clove of garlic for 3-4 minutes on each side until golden brown. Discard the garlic. Slice each Quorn Vegan Meatless Fillet into approximately 4 pieces and keep warm until needed.
Gently saute the asparagus until cooked. Season to taste.
Prepare the arugula pesto by adding all ingredients to a food processor and blitzing until smooth. Season to taste with salt and black pepper.
Toss the salad ingredients in a bowl with a generous spoonful of the arugula pesto