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

Creamy Pasta Primavera

with Asparagus & Pistachio Salsa

Primavera means "spring" in Italian. This creamy pasta dish debuts vibrant asparagus and fresh, verdant basil at their best. A pistachio salsa with salty capers and refreshing lemon adds a bright, punchy finish.

Tags: Gluten-Free <600 Calories Soy-Free Less Prep Low Sodium
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
430
FAT
12g
CARBOHYDRATES
69g
PROTEIN
12g

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INGREDIENTS

  1. 6 oz asparagus, trimmed and cut into 1/4-inch pieces
  2. 5 oz gluten-free penne pasta
  3. 4 garlic clove, peeled and minced (divided)
  4. 1 lemon (divided), zested and juiced
  5. 2 tbsp pistachios, roughly chopped
  6. 0.25 oz basil, leaves chopped
  7. 1 tbsp capers, roughly chopped
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. 2 tbsp + 1 tsp olive oil*
  10. Salt*
  11. Pepper*
Allergens: tree nuts (cashew), tree nuts (pistachio)
Tools: Medium saucepan, Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
430
FAT
12g
CARBOHYDRATES
69g
PROTEIN
12g

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INSTRUCTIONS

1
Cook the asparagus

Bring medium saucepan of salted water to a boil for pasta. Heat 1 tsp olive oil in large nonstick skillet over medium heat. Add asparagus and a pinch of salt and pepper and cook until tender, 4 to 5 minutes. Transfer to plate. Wipe skillet clean and set aside for step 4. (4-serving meal: use 2 tsp olive oil)

2
Cook the pasta

Add pasta to boiling water. Cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and rinse under cool water to stop cooking process. (4-serving meal: reserve 2 cups pasta water)

3
Make the pistachio salsa

Stir together 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 in small bowl. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)

4
Make the creamy primavera sauce

Heat 1 tbsp olive oil in same skillet over medium heat. Add remaining garlic and cook until fragrant, 2 to 3 minutes. Add reserved pasta water, herb garlic cheese, and a pinch of salt and pepper and whisk until smooth. Add pasta to sauce and stir to coat. (4-serving meal: use 2 tbsp olive oil)

5
Serve

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

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