Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
4
Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
Meanwhile, add the 1 tablespoon of olive oil to a skillet and add in the chopped asparagus. Saute for about 5-7 minutes or until fork tender. Stir in the peas and let cook until defrosted. Set aside.
Add all pesto ingredients to a food processor or blender and process until completely smooth. Taste and adjust flavor as desired.
When the pasta is done cooking, add in the sauce and toss to combine.
Toss in the veggies and mix well.
Serve with more parmesan and fresh chopped basil. Enjoy!
I do not recommend making it oil free as olive oil is a key ingredients for the overall flavor and texture of the sauce. You can sub half of the oil for water or vegetable broth if you prefer, but I do not recommend leaving it out or subbing entirely.
I love using pine nuts as the base of pesto sauce because they have a subtly nutty flavor, but you can really use any kind of nut here. Almonds, cashews etc. are all delicious.
Serving: 1bowl / Calories: 527kcal / Carbohydrates: 64g / Protein: 18g / Fat: 30g / Saturated Fat: 6g / Fiber: 13g / Sugar: 6g