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

Creamy Pasta Primavera

with Asparagus & Pistachio Salsa

Tags: Less Prep Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium
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, peeled and minced (divided)
  4. 1 lemon, zested and juiced
  5. 2 tbsp pistachios, roughly chopped
  6. ¼ oz fresh basil, leaves chopped
  7. 1 tbsp capers, roughly chopped
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. Salt and pepper*
  10. 2 tbsp + 1 tsp olive oil*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: tree nut (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. Sprinkle with salt and pepper and transfer asparagus to a plate. 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.

3
Make the pistachio salsa

Add just half the garlic, 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. TIP: Keep remaining lemon juice for your own use.

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. Sprinkle with salt and pepper. Add pasta to the primavera sauce and mix until fully combined.

5
Serve

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

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