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Spring Vegetable Pasta with Pesto

Aggie's Kitchen
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Asparagus, fresh

1/2 cup

Peas, frozen

1

Red bell pepper, thin

1/2 cup

Pesto, prepared

1

box Pasta, whole wheat

1

Red pepper flakes

1

Salt and fresh ground pepper, coarse

1 tbsp

Olive oil

2 oz

Goat cheese