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Spring Vegetable Pesto Pasta

katiemorford
  • 35 minutes
  • Serves 4

INGREDIENTS

2

six-ounce jars Artichoke hearts

1

bunch Asparagus, fresh

1

packed cup Basil, fresh leaves

3/4 cup

English peas, fresh or frozen

1

small clove Garlic

1

packed cup Mint, fresh leaves

1 tbsp

Lemon juice

8 oz

Sprouts organic penne pasta

1/4 tsp

Kosher salt

1/3 cup

Olive oil, extra-virgin

3 tbsp

Pinenuts or slivered almonds

1/4 cup

Parmesan cheese

1 tbsp

Water