This post is sponsored by Blue Evolution.
Pasta is amazing.
Pesto is amazing.
When you put both them together – the magic happens.
We love to marry the two in our kitchen. But naturally we don’t just eat like it everyone else!
I’ve had tons of fun making pesto out of ingredients other than basil.
I made spinach pesto from the spinach that overwintered in my garden.
Last year I made ramp pesto from wild ramps I picked up at a festival dedicated to them.
And my favorite is making pesto out of asparagus. It’s especially good when you make it with in-season, local asparagus. We just entered the month of May, ’tis the season for local asparagus here in Michigan.
This year we are going to make it even better. By pairing with a pasta that is more than just a delivery vehicle for the pesto. Let me introduce you to Blue Evolution Pasta……. with Superfood Seaweed!!!!
Who is Blue Evolution?
The mission for Blue Evolution is “to enhance peoples’ lives through a deeper connection to the ocean.”
Who doesn’t love going to the ocean?
Blue Evolution is dedicated to bringing the highest quality seaweed to the market. They do this through their own on-shore farms in the Pacific Ocean. I love the work they are doing for these reasons:
- They do not use any precious fresh water that we need for drinking and watering our crops.
- The seaweed is harvested responsibly by only planting seaweed, and not harvesting wild seaweed. Blue Evolution doesn’t take away from the ocean.
- 98% of the seaweed consumed in the US is imported. We surely can harvest and eat our own. That is what Blue Evolution does.
- Growing seaweed helps to de-acidify the ocean. By farming seaweed, Blue Evolution is helping to improve the quality of our ocean waters.
Overall, I think Blue Evolution is doing some good stuff and we haven’t even gotten to how the pasta tastes yet!
What is in the Seaweed Pasta?
The only ingredients in Blue Revolution Seaweed Pasta are non-GMO Montana durum wheat and responsibly grown North American seaweed.
But Really, Seaweed Pasta?
Seaweed is one of those foods that people have a strong opinion about, either one way or another. It’s usually either embracing it or recoiling from it. If you love seaweed, you can just jump to the recipe right now, I won’t mind.
I want to appeal to those that are not on the seaweed side of the fence. Maybe you have been burnt by poor seaweed products in the past.
Does this pasta taste like seaweed? Sure does. It’s a flavor that you may not be used to, but I believe if you pair the pasta with the right sauce it will be please any crowd.
You need a sauce that is bold and assertive just like the pasta. A sauce that will play to the strengths of the pasta. That is where the asparagus pesto comes in. The pasta doesn’t take anything away from the pesto it actually adds to it. It’s another “green flavor” that adds more depth to the eating experience.
Still not convinced? I am fan of Worcestershire sauce. It contains anchovies. I would never eat an anchovies by itself but I still like them as part of Worcestershire. Even if you don’t like the flavor of seaweed by itself you can still dig this pasta.
Blue Evolution has done such a fantastic job of creating a quality pasta that you just have to give it a try!
Health Benefits of Seaweed Pasta
Flavor isn’t the only reason to try Blue Evolution Seaweed pasta. The addition of seaweed to pasta brings it more health benefits. Let me share what the seaweed experts say.
For thousands of years and for millions of people, seaweed has been a dietary staple. The so-called new kale is chock-full nutrients, vitamins, amino acids and fats that are necessary for you and your family to thrive.
Seaweeds are one of the most nutritionally dense plants on the planet, and also the most abundant source of minerals in the plant kingdom as they have access to all the nutrients in the ocean. Scientifically described as “macro-algae”, seaweeds are evolutionary miracles.https://www.blueevolution.com/seaweed
Hendrik Luesch, an associate professor at the University of Florida says that“
We now have scientific evidence that this seaweed raises the body’s antioxidant defense system and therefore might prevent a number of diseases, including cancer. ”
Do you need any more convincing? I think if you are going to add seaweed to your diet, this pasta is the most appealing way I have come across.
How to Make Asparagus Pesto
The process of making the pesto is just a tiny more complex than a standard basil pesto. Really it’s one more step and that is roasting the asparagus at 400 degrees until done. Then you run the asparagus (minus the tips) through the food processor just as you would basil.
The rest of the ingredients are familiar to any pesto maker – olive oil, garlic, a little lemon juice, Parmesan and pine nuts.
Well you can use pine. I actually like using roasted shelled sunflower seeds. You get the salty nutty flavor at a much cheaper price.
Pasta with Seaweed and Asparagus Pesto
A flavorful pesto sauce served over a nutritious seaweed infused pasta.
- 1 package Cooked Blue Evoluton Seaweed Pasta Penne or Rotini
- 2 pounds fresh asparagus
- 2/3 cup Parmesan cheese
- 1 head garlic roasted
- 1 lemon juiced
- 1/3-1/2 cup extra virgin olive oil
- 1/4 cup roasted salted sunflower kernels
- kosher salt to taste
Preheat the oven to 400 degrees
Cut off the woody ends of the asparagus, Save the ends for stock, soup, or compost.
Place stalks on a sheet pan. Drizzle on some olive oil, then sprinkle on kosher salt to taste.
Take a head of garlic wrap it in foil and place it in the oven along with the asparagus.
Roast for about 15-20 minutes until asparagus is brown and has softened. Check half way through to set if the tips are starting to brown and cover then with aluminum foil. Check if the garlic has softened, leave it oven for a little longer if needed.
Allow to cool for a few minutes before cutting off the tips. Set them aside. Then slice up the stems into bite sized pieces.
Place in your food processor: the roasted garlic, asparagus stem pieces, and Parmesan cheese, and the juice of a lemon. Process to combine, making sure to scrape down the sides of the bowl at least once.
With the machine running drizzle in about 1/4 cup of olive oil to start. Add more oil to get to the right consistency you desire. Drizzle slowly and keep checking. Add additional salt if needed.
Remove the pesto from the food processor and fold in the stems. Serve over the cooked pasta. Garnish with more cheese.
Where to Buy Blue Evolution Seaweed Pasta
If you have a Sprouts Farmers Market in your area, they are a great place to get your hands on this green goodness as well.
Amazon carries it, you can get 6 boxes shipped to your door.
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