It’s April. And you know what that means? The seasonal recipes are about to erupt in applause as we welcome some star veggies to the stage: Asparagus & Artichoke.
#Lettucebowandsay “The greens are out to play because the sun is here to stay!”
I felt there was no more appropriate way to celebrate than combining them both together with another fruitful Spring character, Basil, to make a very, very green pesto.
Asparagus & Artichoke: The Main Characters of Spring
Asparagus:
The most notorious asparagus trait is likely stinky pee. The harmless odor that some experience after digesting asparagus is due to asparagusic acid. When digested, it breaks down into sulfur containing byproducts and when you pee, evaporates almost immediately, resulting in that unpleasant scent. Your genes are responsible for determining if your pee will smell after eating asparagus!
Aside from stinky urine, did you also know asparagus can boost your mood!? This veggie is full of folate, a B vitamin that could lift your spirits and help ward off irritability. It also contains high levels of tryptophan, an amino acid that has been similarly linked to improved mood.
If that wasn’t enough, it has diuretic properties, high fiber content, antioxidants and is also full of vitamins A, C, E, K, iron, copper, calcium, and protein.
Artichoke:
Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.
You can eat both the leaves and the heart. Simply remove the edible flesh from the leaves by pulling them through your teeth. Once the leaves are removed, carefully spoon out the fuzzy substance called the choke until you reach the heart.
For this dish, I used store bought and cooked artichokes from the antipasto bar. Grilled and marinated artichoke hearts are personally my favorite, and Whole Foods seems to have the best recipe!
Very Green Pesto
If you couldn’t tell, this is a very, VERY green pesto!
Basil:
This herb begins to bloom in the Spring and will last through early fall.
The main health benefits of basil are eugenol, magnesium and essential oils. Eugenol can block calcium channels, which may help to lower blood pressure, magnesium can help to improve blood flow by allowing muscles and blood vessels to relax, and the oils can help to lower cholesterol and triglycerides.
Spinach:
This pesto also includes Spinach. Not just as a filler to help make the basil go further, but also for the nutritional boost of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
Pasta Options: The Limit Does Not Exist!
I stumbled upon premade purple sweet potato gnocchi in my local Whole Foods, which lead to the full inspiration for this recipe.
The purple sweet potato gnocchi is from Severino Pasta Company based out of New Jersey. It’s plant-based and a stunning purple shade when cooked! If you can get your hands on it – or a similar alternative – that would be my recommendation for pasta type. Gnocchi is a great shape and texture for the thickness of this pesto, and sweet potatoes are loaded with nutritional value! Such a great alternative to starchy, carb loaded pasta. However, feel free to use any pasta you want! Some others might be:
- Chickpea Pasta: Banza is my favorite!
- Make your own purple sweet potato gnocchi: The Wandering Chickpea has a great Vegan recipe! Just skip the chutney part.
- Use any traditional pasta you’re interested in: Penne, Rigatoni, Paccheri, Linguine, Fettuccine, and so on!
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Very Green Asparagus & Artichoke Pesto Pasta
Equipment
- Stove
- Blender/Food Processor
Ingredients
Very Green Pesto:
- Heaping Cup Basil (fresh)
- Heaping Cup Spinach (fresh)
- 1 Lemon (juiced)
- 1 Clove Garlic
- 1 Small Shallot
- 2 Tbsp Walnuts (raw; unsalted)
- 2 Tbsp Nutritional Yeast
- 2 Tbsp EVOO
Asparagus & Artichoke Pesto Pasta:
- ½-¾ bunch Asparagus
- 5-6 Artichoke hearts (grilled; marinated)
- 1 box Pasta of your choice!
- ½ Cup Very Green Pesto
- Vegan Parmasean (grated; optional)
Instructions
Very Green Pesto:
- In a blender or food processor, pack in your basil and Spinach. Then, add all of the remaining ingredients and blend until completely smooth.
Asparagus & Artichoke Pesto Pasta:
- Prep your asparagus by trimming the ends and cutting into about 1" sections. Add EVOO to a skillet then add your asparagus and cook until slightly browned and tender (crispy outside and soft inside). ~10 minutes
- While the asparagus is cooking, cook your pasta according to the package instructions. Save a little bit of the pasta water to thin out the pesto!
- Once the asparagus is cooked, add in your pre-grilled artichokes to warm them up. Move veggies to a plate.
- In the now empty skillet, add in your cooked pasta, a little pasta water and about 1/2 Cup of the green pesto. Mix until covered and everything is warmed. Then remove from heat.
- Plate by adding your cooked veggies on top and optional grated vegan parmesan cheese!
April Seasonal Fruits + Veggies
used in this recipe:
Click to find more recipes with these ingredients!