"A delicious and comforting spring pasta lunch taken down by yours truly this afternoon. Loaded with fresh veggies (and I mean loaded !"
Spinach Pesto Pasta With Peas
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Recipe Intro From katemetzner
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Serves or Makes: serves 4
Recipe Card
ingredients
- 2 cups baby spinach
- 1 cup basil
- 2 large garlic cloves
- 1/4 cup almond
- 2 tablespoons olive oil
- 1 pound vegan tagliatelle pasta
- 7 asparagus stalks
- 1 cup fresh peas
- 1/4 cup nutritional yeast
- 1/2 cup sundried tomatoes
- Vegan parmesan, for garnish (optional)
Method
Step 1
In a food processor blend basil, garlic, baby spinach, almonds, olive oil and a dash of water. Season with salt and pepper.
Step 2
Meanwhile cook tagliatelle pasta according to package directions. Dice up asparagus into little pieces. Add to a frying pan with a little olive oil. Add fresh peas, nutritional yeast and prepared pesto. Add in cooked pasta, mix, and top with sun-dried tomatoes and vegan parmesan.