Asparagus pesto pasta
Asparagus pesto pasta
It's asparagus season, so today we are making asparagus pesto pasta! It's zingy, lemony, easy to make and delicious :)
Vegan, soy free, gluten free | Serves 2 | MAIN
Ingredients:
- 300g asparagus
- 4 garlic cloves
- 200g pasta of choice (I used linguine)
- 3 tablespoons olive oil
- Salt and pepper
- 2 tablespoons of vegan pesto
- 2/3 teaspoon oregano
- Pinch of chili flakes
- 1 lemon, zest and juice
- 2 tablespoons nutritional yeast
- 20g shredded vegan cheese
Steps:
1.Cut the hard part of the asparagus stems (about 2-3cm), then slice them (with an angle).
2.Peel and thinly slice the garlic cloves.
3.Add the pasta in salted, boiling water and cook al dente (the package said 11 minutes, so I cooked mine for 9).
4.In a wide pan, add the olive oil and garlic slices on a medium heat, with a pinch of salt and sauté for a couple of minutes (be careful not to burn them).
5.Then add the chopped asparagus, season with salt and pepper and sauté for 3-4 minutes, stirring occasionally.
6.Add the pesto, and give it a good stir. Cook for a minute or two on low heat.
7.Add the pasta into the pan, along with 60ml of pasta water, the spices, zest and lemon juice.
6.Give it a good stir, increase the heat to medium and cook for a couple more minutes.
7.Finish with the nutritional yeast and cheese.
Enjoy!
Notes:
*Use gluten free pasta if you want to avoid gluten
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