Spinach Pesto Pasta With Peas

"A delicious and comforting spring pasta lunch taken down by yours truly this afternoon. Loaded with fresh veggies (and I mean loaded !"
-- @katemetzner

Recipe Intro From katemetzner

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  • Recipe Card
Serves or Makes: serves 4

Recipe Card


  • 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)


  • 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.