Ingredients
Main Ingredients
- 1 box gluten-free pasta of choice
- 1 small bunch asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen green peas
- 1/2 cup Everyday Vegan Pesto (or store-bought)
- 1/2 cup artichoke hearts (optional)
Garnish
- Pepper flakes to taste
- Fresh basil leaves for garnish
Instructions
- Cook Pasta and Vegetables: Cook the gluten-free pasta according to package instructions. When there are 5 minutes remaining on the pasta’s cook time, add the cut asparagus and green peas into the boiling water to cook alongside the pasta.
- Prepare Pesto (if homemade): While the pasta and vegetables cook, prepare your Everyday Vegan Pesto if making it from scratch. This step allows you to multitask efficiently.
- Drain and Combine: Once the pasta is al dente, drain the entire pot including the asparagus and peas into a colander and quickly rinse under cold water to stop cooking. Transfer the pasta and vegetables back into the pot. Stir in the vegan pesto and artichoke hearts (if using) until well combined.
- Serve and Garnish: Serve the pasta immediately, garnishing with pepper flakes and fresh basil leaves to add a touch of spice and freshness to the dish.
Notes
- For a richer flavor, use fresh herbs in your pesto.
- The artichoke hearts are optional but add a lovely texture and taste.
- Quickly rinsing the pasta and vegetables after draining prevents overcooking and preserves texture.
- You can substitute green peas with snap peas for a crunchier texture.
- This recipe is naturally gluten-free when using gluten-free pasta and vegan if a vegan pesto is used.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
