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!
Servings 4
Calories 698kcal
Ingredients
- 1 box gluten-free pasta of choice
- 1 small bunch asparagus cut into 1
- 1 cup fresh or frozen green peas
- 1/2 cup Everyday Vegan Pesto or store-bought
- 1/2 cup artichoke hearts optional*
- Pepper flakes and basil to garnish
Instructions
- 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.
Video
Notes
* 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.
Nutrition
Calories: 698kcal | Carbohydrates: 81g | Protein: 16g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 723mg | Fiber: 10g | Sugar: 4g