Very Green Asparagus & Artichoke Pesto Pasta
No better way to celebrate Spring than combining our main character veggies, Asparagus & Artichokes, with another fruitful Spring character, Basil, to make a very, very green 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!