Summer Pesto Pasta with Vegetables
Pesto Pasta with Vegetables is a light and flavorful dish that you can enjoy all summer long! It's made with simple and healthy ingredients like asparagus, green beans, and homemade dairy-free pesto.
Equipment
- 1 Large Frying Pan
Ingredients
- 12 Ounces Gluten-Free Pasta I used Jovial Spaghetti.
- 1 Sweet Onion, Diced
- 1 Pound Asparagus, Cut in Half Make sure you remove about 1 inch of the end. (It's too tough to eat.)
- 2 Cups Green Beans, Cut in Half
- 1 Cup Dairy-Free Pesto I used my Cashew Pesto Recipe.
Instructions
- Start by adding the sliced onions, asparagus, and green beans to a large frying pan with about a tablespoon of olive oil and a pinch of salt and black pepper. Cover and cook on medium heat, stirring occasionally.
- Once the green beans are tender, stir in the pesto and gluten-free pasta. Serve hot!
Notes
Expert Tips
- When making gluten-free pasta, make sure you don't overcook it. Follow the directions on the box and test it a minute or two before they suggest. When the pasta absorbs the pesto, it can get soggy. I like to cook mine more "al dente."
- If your pesto is too thick, you can stir in a little pasta water.
- Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides. A cast iron skillet would work great too!
- Top with fresh lemon wedges and fresh basil to elevate the dish.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. I like using glass containers because they're easier to re-heat in, but any container with a cover would work. ** See full post for more information and step by step photos!Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 65gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.004gCholesterol: 4mgSodium: 511mgPotassium: 355mgFiber: 6gSugar: 8gVitamin A: 1990IUVitamin C: 14mgCalcium: 131mgIron: 4mg
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