Asparagus Pesto Skin-Boosting Spaghetti

Asparuagus Pesto Spaghetti

This skin boosting dish is packed full of antioxidants, including plenty of vitamins C, E and A.

Pine nuts are a great source of vitamin E, and each portion of this delicious spaghetti will provide you with nearly a quarter of your daily Reference Nutrient Intake from the pine nuts alone.

Each of the cells in our body are lined with a membrane of fat, and this fat soluble vitamin helps prevent oxidative damage to this layer, offering protection to the cells. Many studies have linked vitamin E to diseases that are a result of ageing. This is great news for the skin as it will help lock moisture into the skin cells and help prevent damage that can lead to ageing of the skin.

Vitamin E also protects us from the harmful effects of the oxidation of LDL cholestrol, with deficiencies in this important vitamin potentially ultimately leading to the hardening of the arteries.

The spinach and broccoli in the recipe are great providers of both vitamin C and vitamin A, offering more antioxidant protection and boosting the immune system, and vitamin A supports the healthy growth of new skin cells. Folate in the asparagus helps support the creation of new skin cells, and the phytonutrients found in asparagus are also linked to better control of blood sugar levels and improved blood pressure.

So what at first seems like a fatty, expensive meal, actually turns out to be full of essential nutrients that assist in many different processes in the body.

  1. Chop the asparagus into pieces. Then add roughly half of the asparagus (stems only) to a large, deep pan with a little of the stock and cook for a few minutes.
  2. Add the cooked asparagus to the blender, along with the pint nuts, basil, olive oil, garlic and salt, and blend to a smooth paste.
  3. Add the pasta to a pan of boiling water.
  4. Prepare the remaining vegetables for cooking.
  5. Heat some stock and add the onion. Simmer until soft and translucent.
  6. Add the blended mixture and continue to cook on a low heat for a few minutes.
  7. Add the spinach, mushrooms and broccoli and pour the remaining stock into the pan.
  8. Cook on a low heat for around 5 minutes.
  9. Once the spaghetti is cooked to 'al dente' level, drain and add to the vegetable mix.
  10. Stir thoroughly, then - HEY PESTO, you're ready to serve.


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