Spring Vegetable Pesto Pasta
Ingredients
- 1/2 onion, small dice
- 1 large clove garlic, minced
- 1/2 teaspoon chili flakes
- 2 tablespoons olive oil
- 8 spears asparagus, cut in 1-inch pieces
- 1 cup frozen peas
- 1 1/2 cups canned navy beans, rinsed
- 2 cups wild spinach
- Handful micro greens
- 3/4 cup homemade pesto (cilantro, dill, parsley)
- 1 bag mezzi rigatoni
- 1/2 cup hot pasta water
- Parmesan
Preparation
Cook the pasta according to package instructions and reserve some pasta water.
Heat the olive oil in a skillet over medium heat.
Sauté the onion, chili flakes, and garlic until fragrant, then add asparagus and cook for several minutes.
Add a splash of pasta water.
Toss in the peas and spinach, and sauté for two minutes.
Add the pesto and cooked pasta, then toss to combine.
Add more pasta water, micro greens, and Parmesan cheese.
Season with salt and cracked pepper, toss again.
Serve immediately in a bowl with extra cheese.
Notes
This dish combines comfort food with fresh, bright flavors, perfect for embracing spring energy.
