Tom Brady’s Bell Pepper Pasta with Asparagus
The NFL star and author of the TB12 Method turns a ‘guilty pleasure into a nutritious meal’
6 oz. uncooked brown rice pasta
1 medium-size red bell pepper
1 tbsp. coconut oil, divided
1 tsp. minced garlic
4 oz. asparagus, trimmed
1 tsp. kosher salt, divided
½ tsp. black pepper, divided
¼ cup raw cashews
1 tbsp. fresh lemon juice (from 1 lemon)
Pinch of crushed red pepper (optional)
1 tsp. fresh thyme leaves
1. Cook pasta according to package directions; drain and keep warm.
2. Rub bell pepper with ½ tablespoon coconut oil. Roast pepper over an open flame, turning occasionally, until surface is blackened, about 10 minutes. Place blackened pepper in a mixing bowl, and cover tightly with plastic wrap. Let stand 15 minutes to allow it to steam and soften.
3. Meanwhile, heat remaining ½ tablespoon coconut oil in a skillet over medium. Add garlic, and cook, stirring constantly, until lightly toasted, about 2 minutes. Reduce heat to medium low; add asparagus, cover, and cook until slightly tender, 4 to 6 minutes. Remove from heat, and season with ¼ teaspoon each of the salt and black pepper.
4. Peel bell pepper, leaving a few flecks of blackened skin. Cut pepper, and discard seeds. Place pepper in a blender with ¼ cup water, cashews, lemon juice and crushed red pepper; process until smooth. Season with remaining ¾ teaspoon salt and ¼ teaspoon black pepper. Fold sauce into cooked pasta. Sprinkle with thyme, and serve with asparagus.
Serves: 2 to 4
Active time: 20 minutes
Total time: 30 minutes