This veggie packed pasta is easy and delicious! Perfect for a weeknight meal.
Makes 4 servings
What you need
12 oz short pasta such as orecchiette or penne
2 bunches asparagus, trimmed and cut into 1- inch lengths
1/2 cup baby spinach
1/3 cup basil leaves
1/3 cup walnuts, pine nuts or slivered almonds
1/3 cup Tessemae’s Lemon Garlic
2 tablespoons grated parmesan cheese
1/2 teaspoon red pepper flakes
coarse salt and freshly ground black pepper
What you do
- Bring a medium saucepan of salted water to a boil. Add asparagus and cook until bright green, about 30 seconds. Immediately drain and transfer the asparagus to ice water to stop the cooking. Refill pot with water and set to boil for pasta.
- In the bowl of a food processor combine half of the blanched asparagus, spinach, basil, nuts, Lemon Garlic, parmesan and red pepper flakes. Pulse to combine. Season to taste with salt and pepper.
- Cook pasta according to the package instructions. Drain pasta and return to pot, reserving about 1/2 cup pasta water. Toss pasta with the pesto, adding water as needed to thin. Toss in the remaining half of the asparagus and serve.