I hope you are well and that your week is off to a good start. Here’s a quick n’ easy pasta dish that is sure to be a hit even with pickier eaters! Simple enough for a weeknight dinner but elegant enough for a festive meal, It features my homemade vegan pesto which is super-versatile and can easily be made up to about a week in advance (keep in fridge), or longer if you freeze it. Fully of bright green, springy veggies and the wonderful herbal scent of basil, it won’t weigh you down the way that some greasy pesto dishes do. I use brown rice pasta but there’s no reason you couldn’t use regular or whole wheat if you prefer. Serves 4 as a main dish, 6-8 if it’s a side.
- 1 16-oz bag of brown rice fusilli (or other pasta of choice)
- 1 large bunch of fresh asaparagus (preferably skinnier ones)
- 10 oz. bag of fresh shelled English peas (can sub frozen if you can’t find them fresh)
- 3/4 cup of homemade vegan pesto (see recipe here)
- 2 Tbsp extra virgin olive oil
Bring water to boil and cook pasta according to package instructions. Trim off the woody bottoms of the asparagus and then slice them on the bias into about 1-inch long pieces.
In a large frying pan or wok, lightly saute the peas in the olive oil over medium-low heat for a couple of minutes until they turn an intense bright green.
Add in the asparagus and cook for another quick couple of minutes.
Add the pesto and stir. Drain the pasta and add. Mix well until all pasta is uniformly coated in the pesto. Give it another couple of minutes to cook so the pesto soaks in a little. Serve warm!