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Fresh Vegan Pesto Pasta with Asparagus and Peas

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A quick and easy vegan pesto pasta featuring fresh asparagus and peas, perfect for a light and satisfying spring dinner.

Ingredients

Scale
  • 12 ounces dried linguine or spaghetti (gluten-free if needed)
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
  • 1 cup frozen peas, thawed (or fresh if in season)
  • 2 packed cups fresh basil leaves (about 50 g), washed and dried
  • 2 cloves garlic, peeled
  • 1/3 cup raw cashews or walnuts (about 50 g), soaked in warm water for 15 minutes
  • 1/3 cup extra virgin olive oil (80 ml)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast (20 g), optional but recommended
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons toasted pine nuts, optional for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of dried linguine or spaghetti and cook according to package directions until al dente (8-10 minutes). Reserve about 1 cup of pasta water before draining. Drain and set aside.
  2. While the pasta cooks, bring another small pot of water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and just tender. Add the peas in the last 30 seconds. Drain and immediately plunge into ice water to stop cooking and keep the color vibrant. Drain again and set aside.
  3. In a food processor, combine 2 packed cups fresh basil leaves, 2 cloves garlic, 1/3 cup soaked raw cashews or walnuts, 1/4 cup nutritional yeast, and 2 tablespoons fresh lemon juice. Pulse to combine.
  4. With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the mixture is smooth and creamy. If the pesto is too thick, add a tablespoon or two of reserved pasta water to help achieve a saucy consistency. Season with salt and freshly ground black pepper to taste.
  5. In a large bowl, combine the drained pasta, blanched asparagus, peas, and vegan pesto. Toss gently but thoroughly, adding a little more reserved pasta water if needed to coat everything evenly.
  6. Optional: In a dry skillet over medium heat, toast 2 tablespoons pine nuts for 2-3 minutes until golden and fragrant. Sprinkle over the pasta just before serving.
  7. Give the pasta one last stir and adjust salt, pepper, or lemon juice if needed. Serve immediately for the freshest flavors, or at room temperature if enjoying later.

Notes

Do not overcook asparagus to keep its snap. Pulse pesto ingredients to avoid overheating basil and turning it bitter. Use reserved pasta water to loosen pesto sauce for better coating. Toast pine nuts carefully to avoid burning. The pesto can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: vegan pesto pasta, asparagus pasta, pea pasta, spring dinner, vegan dinner, gluten-free pasta, plant-based pesto

Find it online: https://islatable.com/fresh-vegan-pesto-pasta-with-asparagus-and-peas-easy-recipe-for-perfect-spring-dinner/