It's asparagus season, so today we are making asparagus pesto pasta! It's zingy, lemony, easy to make, and delicious
Ingredients
- 300 g asparagus
- 4 garlic cloves
- 200 g pasta of choice (I used linguine)
- 3 tbsp olive oil
- Salt and pepper
- 2 tbsp vegan pesto
- 2/3 tsp oregano
- Pinch of chili flakes
- 1 lemon, zest and juice
- 2 tbsp nutritional yeast
- 20 g shredded vegan cheese
Instructions
- Cut the hard part of the asparagus stems (about 2-3cm), then slice them (with an angle).
- Peel and thinly slice the garlic cloves.
- Add the pasta in salted, boiling water and cook al dente (the package said 11 minutes, so I cooked mine for 9).
- In a wide pan, add the olive oil and garlic slices on a medium heat, with a pinch of salt and sauté for a couple of minutes (be careful not to burn them).
- Then add the chopped asparagus, season with salt and pepper and sauté for 3-4 minutes, stirring occasionally.
- Add the pesto, and give it a good stir. Cook for a minute or two on low heat.
- Add the pasta into the pan, along with 60ml of pasta water, the spices, zest and lemon juice.
- Give it a good stir, increase the heat to medium and cook for a couple more minutes.
- Finish with the nutritional yeast and cheese.