Spring Vegetable Pesto

Shamelessly taken from purple carrot. Their link may not stay up for long, so here’s a copy.

No Tagliatelle at the local supermarket, so we used ‘fresh’ linguini, 12oz. Ran low on frozen peas, so I used about half a cup of frozen raw shelled edamame instead. There is no dairy-free Parmesan substitute to be found either. Today I used Daiya ‘mozzarella’ shreds. The almonds were blanched, slivered ones and I toasted them before inclusion in the pesto. The pesto was made with a bit more basil than quoted, and a mix of spinach and arugula instead of just spinach.

 

This recipe is filling, but at the amounts prepared, just enough for two with a small leftover.

 

Kate says: “yum.”

Easy, a bit dish intensive, ~30 minutes. depends on ingredient quality. 4 of 5 stars

Tagliatelle with Bright Pesto & Spring Vegetables

Ingredients
  1. 5 oz asparagus
  2. 0.5 oz fresh basil
  3. 2 oz spinach
  4. 1 garlic clove
  5. ¼ cup almonds
  6. 6 oz tagliatelle pasta
  7. 1 cup frozen peas
  8. 1 tbsp nutritional yeast
  9. 1 oz sun dried tomatoes
  10. 1 tbsp vegan parmesan cheese
  11. ¼ cup + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
Summary
  • Prep time: 30 minutes
  • Servings: 2
Nutrition
  • Calories: 790
  • Fat: 37
  • Carbohydrates: 93
  • Protein: 27

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!

Instructions
medium_4a5a_vegan_tagliatelle_step-11. SET THE STAGE

 

Place a large pot of water over high heat, bring to a boil, and season liberally with salt. Rinse and dry the asparagus and cut into small ¼ inch rounds. Rinse and dry the basil and pick the leaves from the stems. Discard the stems.

2. MAKE THE PESTO

medium_3a7c_vegan_tagliatelle_step-2

In a food processor, combine the basil, spinach, garlic, almonds, and ¼ cup water. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with the motor continuously running, slowly add 3 tbsp olive oil. When your pesto is done, it will be well mixed but still have some texture. Season with salt and pepper.

3. TAGLIATELLE TIME

medium_696d_vegan_tagliatelle_step-3

Once the water is boiling, add the tagliatelle and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the cooking liquid and drain the pasta in a colander. Run the tagliatelle under cold water, then toss with 1 tsp olive oil to keep from sticking.

4. ALL TOGETHER NOW

medium_9da4_vegan_tagliatelle_step-5

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the asparagus and cook until bright green and crisp tender, about 1 minute. Add the peas, nutritional yeast, and the basil pesto and stir to combine. Add the tagliatelle to the skillet, a splash of the cooking liquid, and toss well to combine with the pesto and vegetables.

5. TOMAT-OH!

medium_9dc5_vegan_tagliatelle_step-4

Reduce heat to low and bring pasta to a simmer. Thinly slice the sundried tomatoes and add to the skillet. Season everything with salt and pepper.

6. MANGIA!

medium_296d_vegan_tagliatelle_step-6

Divide the pesto tagliatelle between your bowls and top with vegan parmesan cheese. Enjoy!

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