- Total time 30 minutes
- Portion size 4 servings
Preheat oven to 450°F. On baking sheet, toss cauliflower with 1 tbsp olive oil; season with salt and pepper. Bake until browned and tender, 15 minutes. Remove from oven; sprinkle immediately with Parmesan shavings to taste. Set aside.
Meanwhile, in food processor, combine arugula, basil, grated Parmesan, hemp, almonds, garlic and lemon juice. Gradually add 1⁄4 cup olive oil; blend into coarsely ground paste. Season with salt and pepper.
In large pot of boiling salted water, cook pasta according to package directions. Drain well, reserving 3⁄4 cup cooking liquid.
Heat remaining olive oil in large skillet over medium-high heat; cook mushrooms and chard until tender, about 4 minutes. Toss with cauliflower on baking sheet (cauliflower will break up into pieces). In same skillet, toss together pasta, pesto and reserved cooking liquid, adding more olive oil if necessary.
Divide pasta among 4 bowls; top with vegetables. Garnish with Parmesan shavings.
Nutritional facts PER SERVING: about
- Fibre 8 g
- Sodium 500 mg
- Sugars 4 g
- Protein 23 g
- Calories 680
- Total fat 39 g
- Cholesterol 10 mg
- Saturated fat 7 g
- Total carbohydrate 60 g