Recipe

Asparagus Pesto Pasta Salad (vegan) Recipe

Print Recipe

Ingredients

Directions

Step #1 Snap off the tough ends of the asparagus.
Step #2 Bring a large pot of water to a boil, & add the asparagus spears.
Step #3 Cook until just tender, about 4 mins.
Step #4 Without emptying the water from the pot, lift out the asparagus spears & set aside to cool slightly.
Step #5 Bring the water back to a boil.
Step #6 Add salt, if needed, & add pasta.
Step #7 Cook until the pasta is al dente.
Step #8 Reserve 1 c of pasta cooking water, & drain & rinse the pasta with cool water.
Step #9 Put into a serving bowl.
Step #10 Trim off the top 3 or 4 inches of the asparagus spears, & put the tips into the bowl with the pasta.
Step #11 Cut the bottoms into several pieces, & set aside to use in the pesto sauce.
Step #12 Use a food processor/blender to make the pesto: With the processor running, drop in the garlic cloves & allow them to chop.
Step #13 Add 2 tbsps of the pine nuts, & pulse to chop.
Step #14 Add the lemon juice, salt, basil, & the asparagus pieces (not the tips!) along with 4-6 tbsps of the reserved pasta water.
Step #15 (Start with 4 tbsps water & add more as needed.
Step #16 ) Puree until smooth.
Step #17 Toss the pasta & asparagus tips with the pesto, & season this with salt & pepper to taste.
Step #18 Sprinkle top with the remaining pine nuts or nutritional yeast, & serve warm or put in the fridge until ready to serve.
Enjoy the Asparagus Pesto Pasta Salad (Vegan) recipe

Viewing Asparagus Pesto Pasta Salad (Vegan) Receipe