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Lemony Pesto Pasta with Asparagus

Hip Foodie Mom
  • 33 minutes
  • Serves 4

INGREDIENTS

1 cup

Arugula, fresh

2 cups

Baby spinach, packed fresh

2 cloves

Garlic, whole or minced

1/2

Lemon, juice from

10

Spears roasted asparagus with lemon

1 1/2 cups

Spinach pesto

1/2 lb

Fettuccine, cooked

1

Kosher salt

1

Red pepper flakes if desired

1

drizzle Olive oil, extra virgin

1/2 cup

Olive oil + more, good quality extra-virgin

1/4 cup

Almonds

1

Almonds

1

Parmesan cheese

¼ cup freshly grated (or chunks) of Parmesan