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Pea and asparagus pesto pasta

This green pea and asparagus pesto pasta is super easy to make, perfect for spring  & summer lunches. The recipe is vegan, but feel free to add Parmesan for a vegetarian version or use a plant-based alternative. Serve it with a crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • 4 spring onions
  • 1 cup frozen peas defrosted
  • ½ lemon zested and juiced
  • 2 Tbsp toasted pine nuts optional
  • 1 handful mint leaves
  • 1 clove of garlic
  • Salt & pepper
  • 200 g pasta of your choice
  • Olive oil

Method
 

  1. Discard the woody ends of the asparagus. Cut off the tips and set these aside.
  2. Cook the pasta according to the packet’s instructions. Add the asparagus tips to the last minute of the cooking, then drain and keep warm.
  3. Meanwhile, finely chop the spring onion and garlic. Cut the asparagus stems into small pieces.
  4. Heat the oil in a pan, add the spring onion and garlic. Fry for 30 seconds, then add the peas and asparagus. Add the lemon juice and a dash of water. Sautee, under cover, for 3-5 minutes until tender.
  5. Let it cool a bit, then transfer the mixture to a small food processor. Add the mint and pine nuts, then whiz until you get a textured paste. Season to taste, add some lemon juice and olive oil to your liking.