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!