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Tagliatelle with Bright Pesto & Spring Vegetables
2 or 4 Serving Dinner

Tagliatelle

with Bright Pesto & Spring Vegetables

Enjoy a fresh spin on rich pesto pasta packed with extra plant power! Thick, flat ribbons of tagliatelle and a mix of spring vegetables get dressed up in green with a coating of almond pesto. You’ll want to cook the asparagus until crisp tender, a chef’s term similar to al dente that means the vegetables are cooked through but still have some crunch. The finishing touch is a vegan parmesan so convincingly cheesy, you won’t believe it’s dairy-free!

Tags:
SERVINGS
PREP & COOK TIME
30 min
CALORIES
790
FAT
37g
CARBOHYDRATES
93g
PROTEIN
27g

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INGREDIENTS

  1. 10 oz asparagus
  2. 1 oz fresh basil
  3. 4 oz spinach
  4. 2 garlic cloves
  5. ½ cup almonds
  6. 12 oz tagliatelle pasta
  7. 2 cups frozen peas
  8. 2 tbsp nutritional yeast
  9. 2 oz sun dried tomatoes
  10. 2 tbsp vegan parmesan cheese
  11. ½ cup + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
Tools: Large nonstick skillet, Colander, Food processor
SERVINGS
PREP & COOK TIME
30 min
CALORIES
790
FAT
37g
CARBOHYDRATES
93g
PROTEIN
27g

Get Recipes Delivered

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 ½ cup water. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with motor continuously running, slowly add 6 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 1 cup of the cooking liquid and drain the pasta in a colander. Run the tagliatelle under cold water, then toss with 2 tsp olive oil to keep from sticking.

4
Everyone together

Place a large nonstick skillet over medium-high heat with 2 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!

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