Pesto Pasta with Asparagus and Peas
This Pesto Pasta Salad with Peas and Asparagus is a vibrant, fresh take on a classic pasta salad. Al dente pasta is tossed with tender asparagus, sweet green peas, and a zesty homemade basil pesto. The creamy pesto sauce coats every bite, while the bright, crisp vegetables add texture and flavor. Perfect as a light lunch or a side dish for summer gatherings, this salad is as nutritious as it is delicious.
Ingredients
Method
Main Instructions
- Cook the pasta in boiling salted water, according to the package directions.
- With 5 minutes left of cooking, add the asparagus to the pasta.
- With 3 minutes left, add the frozen peas.
- When done, drain all and add to a large mixing bowl.
- Note: if thinner asparagus, cook for 3 minutes.
Pesto Instructions
- Add the basil, pecorino romano, walnuts, garlic cloves and salt. Give it several pulses.
- Next, add the olive oil and pulse till desired consistency. This will take at least Ā½ C of olive oil.
- Stir the pesto into the pasta and veggies.
- Serve and enjoy! I love to top it with more pecorino romano.
- Note: I love pasta and I adore pesto. This is a heavenly matchup. Itās also a quick weeknight meal!