Tagliatelle with Bright Pesto & Spring Vegetables

Tagliatelle

with Bright Pesto & Spring Vegetables

GET RECIPES DELIVERED
dinner

Spring Recipes Family Friendly Comfort Foods High-Protein Hearty Vegetables Leafy Greens Pasta Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
790
FAT
37g
CARBOHYDRATES
93g
PROTEIN
27g

MAIN INGREDIENTS

  1. 5 oz asparagus
  2. 0.5 oz fresh basil
  3. 2 oz spinach
  4. 1 garlic clove
  5. ¼ cup almonds
  6. 6 oz tagliatelle pasta
  7. 1 cup frozen peas
  8. 1 tbsp nutritional yeast
  9. 1 oz sun dried tomatoes
  10. 1 tbsp vegan parmesan cheese
  11. ¼ cup + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included

TOOLS

  • Food processor
  • Colander
  • Large nonstick skillet

INSTRUCTIONS

1
Set the stage
Place a large pot of water over high heat, bring to a boil, and season liberally with salt. Rinse and dry the asparagus and cut into small ¼ inch rounds. Rinse and dry the basil and pick the leaves from the stems. Discard the stems.
2
Make the pesto
In a food processor, combine the basil, spinach, garlic, almonds, and ¼ cup water. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with the motor continuously running, slowly add 3 tbsp olive oil. When your pesto is done, it will be well mixed but still have some texture. Season with salt and pepper.
3
Tagliatelle time
Once the water is boiling, add the tagliatelle and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the cooking liquid and drain the pasta in a colander. Run the tagliatelle under cold water, then toss with 1 tsp olive oil to keep from sticking.
4
Everyone together
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the asparagus and cook until bright green and crisp tender, about 1 minute. Add the peas, nutritional yeast, and the basil pesto and stir to combine. Add the tagliatelle to the skillet, a splash of the cooking liquid, and toss well to combine with the pesto and vegetables.
5
Tomat-oh!
Reduce heat to low and bring pasta to a simmer. Thinly slice the sundried tomatoes and add to the skillet. Season everything with salt and pepper.
6
Mangia!
Divide the pesto tagliatelle between your bowls and top with vegan parmesan cheese. Enjoy!