Asparagus pasta salad

• 12 oz/ 340g of whole grain penne pasta 
• 1 lb./400g asparagus, tough ends removed and cut into 1 inch/2,5 cm length piece
• 1 cup of halved grape tomatoes
• 1 cup of canned and rinsed chickpeas
• 1/2 red onion, diced
• 1/2 cup fresh basil, chopped (optional)

Dressing

• 3 tablespoons of white balsamic vinegar
• 2 tablespoons Dijon mustard
• 2-3 garlic cloves, minced
• 1/2 teaspoon fresh cracked pepper and salt to taste

 
Pasta & Asparagus: Bring a large pot of water to a boil, add pasta, and cook according to package directions. Two minutes before pasta is ready, carefully add cut asparagus and cook together, allowing the asparagus to blanch and brighten in color. Drain and rinse under cool running water and set aside.
Dressing: In a small bowl or mason jar mix the ingredients.
Assemble: Add the pasta and asparagus back to the pot it was cooked in. Add tomatoes, chickpeas, red onion, and basil, pour the dressing over top and toss well to coat. Add more pepper to taste.
Serve: Serve at room temperature or chilled.
Store: Keep pasta salad in the refrigerator, in an airtight container, for up to 6 days.

Chia pudding with fruit

• 80 g/6 tablespoons chia seeds
• 400 ml/1.5 cups almond milk
• 60 ml date syrup
• 1 tsp vanilla powder

 
FOR THE FRUIT LAYER:

• 2 peeled and sliced kiwi
• 1 tsp vanilla powder
• 200 g blueberries fresh or frozen
• date syrup to taste
• cacao nibs to decorate

 
Place the chia seeds in a container with almond milk, 60ml date syrup, 1 tsp vanilla powder. When the chia pudding is done (2-4 hours), give it a good mix. It should have a thick jelly-like texture. Put pudding into four small bowls or cobblers. Top with sliced kiwi and blueberries, sprinkle some cacao nibs.