Spring Pasta with Asparagus & Peas

- 450 g Pasta
- 1 Bushel Asparagus
- 1 Cup Peas
- 1 Cup Basil
- 2 Garlic Cloves
- 2 TBSP Pine Nuts
- 2 TBSP Olive Oil
- ½ TSP Salt
- ¼ Cup Romano Cheese (Or Parmesan Cheese)
- â…“ cup 10% Cream
For Pesto
- Begin by removing the stems from your basil and adding them to a food processor.
- Add your garlic, pine nuts, olive oil, salt, and romano cheese to the food processor and blend until completely combined
- Set aside.
For Pasta
- On medium-low, add olive oil to a large pan and let heat up for a minute. Once heated, add your peas and chopped asparagus. Remember to cut off the ends of your asparagus!
- In a large pot, begin boiling your water and add sea salt. Once boiling, add your noodles and cook as per packaging instructions.
- Once your pasta is cooked, remove ½ of the water before draining.
- Add your drained pasta back to the pot, add your veggies, pesto and â…“ of cream and cook on low for 2-3 minutes.
- Top it off with a little more Romano cheese, and enjoy!
Main Course
Basil
