Spring Pasta with Asparagus & Peas Recipe

By Kat
fresh pesto pasta with pees, cheese and basil

With fresh basil, this spring pasta is the perfect way to welcome warmer weather.

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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

  1. Begin by removing the stems from your basil and adding them to a food processor.

  2. Add your garlic, pine nuts, olive oil, salt, and romano cheese to the food processor and blend until completely combined

  3. Set aside.

For Pasta

  1. 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!

  2. In a large pot, begin boiling your water and add sea salt. Once boiling, add your noodles and cook as per packaging instructions.
  3. Once your pasta is cooked, remove ½ of the water before draining.
  4. Add your drained pasta back to the pot, add your veggies, pesto and â…“ of cream and cook on low for 2-3 minutes.

  5. Top it off with a little more Romano cheese, and enjoy!

Main Course
Basil