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+ servings
vegan pesto pasta with peas and asparagus

One Pot Spring Pesto Pasta with Peas & Asparagus

Whip up this Spring Pesto Pasta for a healthy, one-pot weeknight meal! Flavorful, veggie-packed and makes awesome lunch leftovers too!
Course Main Course
Cuisine Italian
Keyword dinner, gluten-free, pasta, pesto, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 698kcal



  • Cook the pasta according to package instructions. When there are 5 minutes remaining on the cook time, add in the asparagus and peas.
  • If using homemade pesto, prepare the pesto while the pasta cooks.
  • Once pasta is al dente, drain the entire pot into a colander and rinse quickly under cold water. Transfer pasta (and veggies) back into the pot. Stir in pesto and artichokes.
  • Serve immediately and garnish with pepper flakes and fresh basil if desired. 



* you could also use another vegetable of choice. If using raw veggies, add them to the boiling water with the peas, if using cooked, stir in with pesto.


Calories: 698kcal | Carbohydrates: 81g | Protein: 16g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 723mg | Fiber: 10g | Sugar: 4g