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
- 5 oz asparagus
- 0.5 oz fresh basil
- 2 oz spinach
- 1 garlic clove
- ¼ cup almonds
- 6 oz tagliatelle pasta
- 1 cup frozen peas
- 1 tbsp nutritional yeast
- 1 oz sun dried tomatoes
- 1 tbsp vegan parmesan cheese
- ¼ cup + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- Prep time: 30 minutes
- Servings: 2
- 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!
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.
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.
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.
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.
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.
Divide the pesto tagliatelle between your bowls and top with vegan parmesan cheese. Enjoy!