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Creamy Pasta Primavera with Asparagus & Pistachio Salsa
2 or 4 Serving Dinner

Creamy Pasta Primavera

with Asparagus & Pistachio Salsa

Tags: Gluten-Free, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
430
FAT
12g
CARBOHYDRATES
69g
PROTEIN
13g


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INGREDIENTS

  1. 6 oz asparagus, trimmed and cut into ¼-inch pieces
  2. 5 oz gluten-free penne pasta
  3. 4 garlic cloves, minced (divided)
  4. ¼ oz fresh parsley, chopped
  5. 1 lemon, zested and juiced
  6. 2 tbsp pistachios, roughly chopped
  7. ¼ oz fresh basil, chopped
  8. 1 tbsp capers, roughly chopped
  9. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  10. Salt and pepper*
  11. 2 tbsp + 2 tsp olive oil*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, pistachio)
Tools: Large nonstick skillet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
430
FAT
12g
CARBOHYDRATES
69g
PROTEIN
13g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the asparagus

Bring a medium saucepan of salted water to a boil for the pasta. Heat 1 tsp olive oil in a large nonstick skillet over medium heat, add asparagus and cook until tender, 4 to 5 minutes. Add a pinch of salt and pepper and transfer asparagus to a plate. (4-serving meal: use 2 tsp olive oil) TIP: We will use this skillet again in a later step.

2
Cook the pasta

Add pasta to the boiling water. Cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water. Drain and rinse the pasta. (4-serving meal: reserve 2 cups pasta water)

3
Make the pistachio salsa

Add just half the garlic, parsley, lemon zest, just 1 tbsp lemon juice, pistachios, basil, capers, 1 tbsp olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine, and set aside. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)

4
Make the creamy primavera sauce

Return the large nonstick skillet to medium heat with 1 tbsp olive oil. Add remaining garlic and cook until fragrant, 2 to 3 minutes. Add reserved pasta water and herb garlic cheese and whisk the creamy primavera sauce until smooth. Add a pinch of salt and pepper. Add pasta to the primavera sauce and mix until fully combined. (4-serving meal: use 2 tbsp olive oil)

5
Serve

Divide the creamy pasta primavera between bowls. Top with asparagus and pistachio salsa. Bon appétit!

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