Bucatini Pasta with a Springtime Asparagus Walnut Pesto and Topped with a Spicy Cauliflower Meatball

Ingredients for Pesto
1 lb steamed asparagus
4 cloves chopped garlic
1/3 cup walnuts
1 cup fresh basil
1 cup baby spinach
1/2 tsp kosher salt
1 1/2 tsp dried oregano
4 tbsp extra virgin olive oil
zest of 1 lemon
pinch red pepper flakes…makes about 1 cup..

Ingredients for Cauliflower “meatballs”
1/4 head steamed cauliflower chopped and cooled
1 cup cooked and cooled whole wheat couscous
2 tbsp pure pumpkin
3 cloves chopped garlic
1 cup V Breadcrumbs
2 tsp dried oregano
1 tsp dried basil
1 tsp hot sauce
4 tbsp Extra virgin olive oil
1/2 tsp red pepper flakes
salt and pepper to taste

also..1 lb. Bucatini Pasta

Directions..Combine all ingredients for pesto in a food processor and put on high setting and allow all ingredients to blend well..add a little extra oil if pesto is too thick..

For the Cauliflower “Meatballs”…combine all ingredients except couscous into a food processor and mix well..Transfer to a large bowl and fold in couscous…adjust seasonings..
Roll into tiny meatballs and heat a non stick pan on low/medium heat coated with oil…Gently allow meatballs to brown on all sides turning every minute ..

Mix pasta with pesto and garnish with crushed walnuts…Top with a meatball or two…Enjoy

Tips..If “meatballs are too dry add more pumpkin..If mixture is too wet add additional Breadcrumbs…keep them small so they cook through quickly..


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