Spring Pesto Pasta
A Note from Feedfeed

Springtime pesto pasta is the perfect quick dinner for any night of the week. It's filled with fresh ingredients and tossed with a vibrant dill pesto.



  • Mezzi rigatoni
  • 1 cup pasta water
  • 2 tablespoons olive oil
  • Pinch chili flakes
  • 1/ 2 onion diced
  • 2 cloves garlic
  • 5 cremini mushrooms sliced
  • 6 asparagus spears chia into 1” pieces
  • 1/ 2 cup frozen peas
  • 1 can cannellini beans
  • 3/ 4 cup pesto
  • Handful sprouts
  • Vegan parm


  • Step 1

    Boil water and add 1 tbsp salt to water. Cook pasta reserving 1 cup of water. Heat oil and chili flakes and cook onion for 2-3 min.

  • Step 2

    Add mushrooms. Cook for several minutes then add asparagus and garlic. Season with sea salt and pepper. Add peas and beans. Toss in cooked pasta and pesto.

  • Step 3

    Pour in 1/4 cup pasta water to create the sauce. Add more if necessary. Add sprouts and check for seasoning. Serve with tons of cheese and a hit of chili flakes.