Spring Pesto Pasta
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ingredients
- Mezzi rigatoni (regular or gluten free)
- 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
Method
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.